Ingredients and Weight:
- Ground lamb: 1 lb (450g)
- Onion, chopped: 1 medium (120g)
- Garlic, minced: 3 cloves (6g)
- Tomato sauce, no added sugar: 1 (28oz) can
- Dried oregano: 1 tsp (2g)
- Dried basil: 1 tsp (2g)
- Salt and black pepper: to taste
- Eggplant, sliced longitudinally: 1 large (1 lb)
- Potatoes, peeled and sliced: 6 medium (1.5 lb)
- Béchamel sauce:
- Butter: 4 tbsp (57g)
- All-purpose flour: 3 tbsp (27g)
- Milk: 3 cups (720ml)
- Nutmeg, ground: 1/4 tsp (1g)
- Parmesan cheese, grated (for topping): 1/2 cup (60g)
Preparation Time:
60 minutes
Cooking Time:
90 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the ground lamb over medium heat. Drain off any excess fat.
- Add the onion and cook until softened. Stir in the garlic and cook for another minute.
- Pour in the tomato sauce, oregano, and basil. Season with salt and pepper to taste. Bring to a simmer and cook for 20 minutes, or until thickened.
- Meanwhile, slice the eggplant into thin slices (about 1/4 inch thick). Season with salt and let sit for 10 minutes. Pat dry with paper towels.
- Slice the potatoes into thin slices (about 1/8 inch thick).
- Layer half of the potato slices in the bottom of a 9x13 inch baking dish. Spread the lamb mixture evenly over the potatoes.
- Arrange the eggplant slices over the lamb mixture, overlapping slightly.
- Top with the remaining potato slices.
- In a separate saucepan, make the béchamel sauce: Melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook, stirring constantly, until thickened. Stir in the nutmeg.
- Pour the béchamel sauce over the eggplant. Sprinkle with Parmesan cheese.
- Bake for 60-75 minutes, or until golden brown and bubbly.
Nutritional Information:
- Calories: 500 per serving
- Protein: 30g
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 10g
Dish Characteristics:
- Rich and flavorful
- Layers of tender eggplant, potatoes, and ground lamb
- Creamy and velvety béchamel sauce
- Perfect for a special occasion or family gathering
User Comments:
- "This moussaka was absolutely delectable! The combination of flavors was out of this world."
- "The béchamel sauce added a touch of sophistication to this classic Greek dish."
- "I loved the fact that this recipe was adjusted to suit American taste buds. It was perfect."
Special Precautions and Tips:
- If you don't have a meat grinder, you can purchase pre-ground lamb from the supermarket.
- To make the béchamel sauce ahead of time, let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat, stirring constantly, before pouring over the eggplant.
- Serve with a side of fresh Greek salad for a complete meal.
