Classic Lamb Moussaka

Greek · 95 min · Lamb

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Ingredients

• 2 large eggplant
• 2 medium russet potatoes
• 1.5 lb ground lamb
• 1 yellow onion
• 1 (14 oz) can crushed tomatoes
• 3 cups whole milk
• 5 tbsp unsalted butter
• 5 tbsp all-purpose flour
• 2 eggs
• 1/2 tsp ground cinnamon
• 1/2 cup grated kefalotyri cheese
• 4 tbsp olive oil

Method

1. Slice eggplant and potatoes into 1/4-inch rounds, salt the eggplant and rest 20 minutes, then pat dry.
2. Brush vegetables with olive oil and roast at 425F for 20 minutes until softened; set aside.
3. Brown the lamb with diced onion, add crushed tomatoes and cinnamon, and simmer 20 minutes until thick.
4. Make bechamel: melt butter, whisk in flour 1 minute, gradually add warm milk, and cook until thick, then off heat stir in beaten eggs and half the cheese.
5. Layer potatoes, then eggplant, then meat sauce in a greased 9x13 dish.
6. Top with bechamel, sprinkle remaining cheese, and bake at 350F for 45 minutes until golden.
7. Rest 20 minutes before cutting so the layers set.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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