Moussaka (Greek Eggplant Lasagna)
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RecipeTin Eats · by Nagi★ 4.9 (298)

Moussaka (Greek Eggplant Lasagna)

NUTRITION · PER SERVING70M COOK
CAL 32%·PRO 71%
CARBS 38G24% OF CAL
8G FIBER18G SUGAR12G OTHER
FAT 39G55% OF CAL
12G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of soft eggplant, seasoned ground beef filling, and creamy béchamel sauce create this Greek lasagna. Warm spices like oregano and cinnamon add complexity. Rich, comforting, and deeply satisfying.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 kg / 2 lb eggplant (aubergines) (, 0.75cm / 0.3" thick slices)
  • 1 tsp salt
  • 2 - 3 tbsp olive oil
  • 1 tbsp olive oil
  • 1 onion (, diced (brown, white, yellow))
  • 3 garlic cloves (, minced)
  • 1.4 lb / 700 g ground beef or lamb (mince) ((Note 1))
  • 1/2 cup red wine (, dry (optional))
  • 14 oz /400g crushed tomatoes
  • 3 tbsp tomato paste
  • 1 cup beef broth/stock ((Note 2))
  • 1 beef bouillon cube (, crumbled (or 1 tsp powder))
  • 2 bay leaves
  • 1.5 tsp sugar (any)
  • 2 tsp dried oregano
  • 1/2 tsp cinnamon ((or 1 stick, use whole))
  • 3/4 tsp salt
  • 4 tbsp (60g) butter
  • 5 tbsp plain flour
  • 2 1/2 cups milk ((any fat %))
  • 1/4 tsp nutmeg, freshly grated (optional)
  • 1/2 cup parmesan cheese, grated ((or Kefalotiri Cheese) (Note 3))
  • 1 egg
  • 1 egg yolk
  • 1 1/4 tsp Vegeta, vegetable or chicken stock powder ((or salt) (Note 4))
  • 1/4 tsp pepper
  • 1/3 cup panko breadcrumbs ((Note 5))
PREP
40M
SODIUM
1690MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.