Greek · PANTRYHOP RECIPE
Moussaka
105 minutes · 6 servings · omnivore
Moussaka is a famous Greek casserole; this version keeps the traditional layers while staying practical for home kitchens.
Ingredients
Check you have the quantities below.
- 2 large eggplants, sliced
- 1/4 cup olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 1/2 lb / 680 g ground lamb or beef
- 2 cups crushed tomatoes
- 2 tbsp tomato paste
- 1/2 tsp cinnamon
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 2 eggs
- 1/4 tsp nutmeg
Let’s make it
- Heat oven to 425 F / 220 C. Brush eggplant slices with olive oil and bake on trays for 20 minutes, turning once.
- Brown the meat with onion and garlic. Stir in tomatoes, tomato paste, cinnamon, salt, and pepper; simmer 15 minutes.
- Make a béchamel by melting butter, whisking in flour, then whisking in milk until thick. Remove from heat and beat in eggs and nutmeg.
- Layer eggplant, meat sauce, and béchamel in a baking dish. Bake 25 to 30 minutes until golden and set.
- Rest 15 minutes before serving.
Cut the moussaka into small squares so the layers hold together for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →