Lamb Moussaka

No ratings yet

Roasted Eggplant Lamb Moussaka is a rich and comforting Mediterranean classic. This recipe features tender roasted eggplant layered with a spiced ground lamb filling. This hearty and comforting casserole is perfect for family dinners or special occasions.

Prep Time15

Cook Time1 40

Total Time1 55

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free

Servings: people

Calories: 898kcal

Author: Gwen Wolken

Equipment

Ingredients

3 medium (1 pound) eggplants sliced into ½ inch rounds
6 tbsps olive oil divided
2 ¾ tsps kosher salt divided
1 lb ground lamb or ground beef
1 cinnamon stick or 1 teaspoon dried cinnamon
4 garlic cloves minced
1 tablespoon tomato paste
2 tsps dried oregano
¼ teaspoon crushed red pepper
½ cup dry red wine
1 14.5 oz can crushed tomatoes
1 ½ cups whole milk ricotta
2 ozs part-skim mozzarella cheese shredded
1 large egg
2 ozs parmesan cheese grated, about a ½ cup

Instructions

Prepare the eggplant

Preheat the oven to 475℉.
Arrange the eggplant rounds evenly on 2 rimmed baking sheets. Overlap slightly if needed. Lightly brush both sides of the eggplant with 5 tablespoons of olive oil. Sprinkle evenly with 1 teaspoon of salt.
Roast in the oven until tender and browned, about 25 minutes, flipping halfway through.
Remove from the oven and turn down the oven to 400℉.

Make the filling

Heat 1 tablespoon of oil in a large saucepan over medium-high heat.
Add the ground lamb and the cinnamon stick.
Cook stirring occasionally and breaking up the lamb until it just begins to brown, about 12 minutes.
Spoon off about 1 tablespoon of the lamb drippings in the pan and discard.
Add the garlic, tomato paste, oregano, and crushed red pepper to the pan. Cook stirring often until the mixture is fragrant and the garlic is soft. About 2 minutes.
Add the wine. Cook stirring constantly until almost completely reduced, about 30 seconds.
Stir in the crushed tomatoes and 1 ¼ teaspoons of salt. Bring to a simmer over medium-high heat.
Reduce the heat to medium-low. Simmer stirring often until the mixture thickens, about 8 minutes.
Remove from heat and discard the cinnamon stick.

Prepare the Topping

Stir together the ricotta, mozzarella, egg, and the remaining ½ teaspoon of salt in a small bowl.

Assemble and bake

Layer half of the eggplant in the bottom of an 8-inch square baking dish.
Spread the lamb mixture evenly over the eggplant.
Top with the remaining eggplant.
Spread the ricotta mixture evenly over the eggplant.
Sprinkle with parmesan cheese.
Bake at 400℉ until the cheese is browned, about 30 minutes.
Let cool for at least 15 minutes before serving.

Notes

This moussaka can be made ahead and refrigerated up to 2 days. Let come to room temperature and then reheat the casserole in a 300 degree Fahrenheit oven for about 15 minutes.

Nutrition