Minced lamb moussaka
A classic lamb moussaka layered with rich spiced mince, golden eggplants and a creamy cheese béchamel, baked until bubbling and golden.
Updated : 16 December, 2025
Easy
About 45 min.
Ingredients
75 milliliters
Olive oil
1
Onion
675 grams
Lamb mince
3 clove
Garlic
0.25 teaspoon
Cinnamon
0.25 teaspoon
Allspice
800 grams
Canned tomatoes
1 tablespoon
Fresh oregano
2
Laurel leaf
1 teaspoon
Thyme
175 milliliters
White wine
4
Eggplant
to taste
Salt
to taste
Ground black pepper
as needed
Flour
For the topping
85 grams
Butter
85 grams
Flour
900 milliliters
Milk
85 grams
Parmesan
85 grams
Parmesan
115 grams
Gruyère cheese
2
Egg yolks
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat 2 tablespoons of olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes, until soft but not coloured. Brown half of the lamb in a separate frying pan, then add it to the softened onion. Add the garlic and use a wooden fork to break the meat up until it has a loose texture. Brown the remaining lamb in the pan.
Step 2
Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb, then deglaze the frying pan with the white wine and pour it straight into the casserole. Reduce the heat and simmer gently for about 1 hour.
Step 3
Place the eggplant slices in a colander, sprinkle with salt and leave for 30 minutes to draw out any bitterness.
Step 4
Meanwhile, make the béchamel sauce. Melt the butter in a non-stick saucepan and stir in the flour. Remove from the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens, then simmer gently for 5-8 minutes. Take off the heat, stir in 55g/2oz each of the parmesan and gruyère, and season with salt and pepper.
Step 5
Rinse the eggplants and pat them dry. Lightly dust with flour and fry in batches in the remaining olive oil for 8-10 minutes, until golden on both sides. Drain on kitchen paper and set aside.
Step 6
Once the white sauce has cooled slightly, whisk in the whole egg and egg yolks.
Step 7
To assemble, cover the base of a 30 x 20cm/12 x 8in ovenproof dish with a third of the mince. Top with half of the aubergine slices. Repeat the layers, finishing with the remaining mince. Pour over the cheese sauce and sprinkle with the rest of the parmesan and gruyère.
Step 8
Bake in a preheated oven at 180C for 50-60 minutes, until bubbling and golden. Leave the moussaka to stand for 5 minutes before cutting into squares.
Step 9
Serve with a chunky salad of tomato, cucumber, parsley and mint, alongside crusty bread.
Author note
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