Moussaka Recipe (Greek Eggplant Lasagna)
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The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (179)

Moussaka Recipe (Greek Eggplant Lasagna)

NUTRITION · PER SERVING120M COOK
CAL 15%·PRO 26%
CARBS 19G24% OF CAL
4G FIBER9G SUGAR5G OTHER
FAT 20G59% OF CAL
7G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layered eggplant, spiced lamb sauce, and creamy béchamel baked until golden. A hearty Greek comfort dish that improves when made ahead and reheated.

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Nutrition & ingredients

Ingredients

serves 12
  • 2 large globe eggplants
  • Kosher salt
  • Extra virgin olive oil
  • 1/4 cup breadcrumbs
  • 1 large yellow onion, (finely chopped)
  • 1 pound ground lamb or beef
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon paprika
  • 1/2 cup red wine
  • 1 (14 ounce) can diced tomatoes
  • 1 teaspoon sugar
  • 1/2 cup beef broth, (warmed until simmering)
  • 1/3 cup + 2 tablespoons extra virgin olive oil
  • 2/3 cup all purpose flour
  • 1/2 teaspoon salt, (plus more to taste)
  • Black pepper, (to taste)
  • 4 cups 2% milk, (warmed)
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
PREP
30M
SODIUM
394MG
ESTIMATE
COMPLETE

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