Dairy Free Lamb & Eggplant Moussaka

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

Layers of tender, roasted eggplant rounds sandwich a rich, spiced ground lamb sauce built with cinnamon, allspice, and oregano — the kind of deep, savory filling that makes moussaka worth the effort. The whole thing gets topped with a velvety, golden sauce that bakes up into a set, custardy crown, so every slice holds its shape once it rests. Roasting the eggplant first concentrates its flavor and keeps the layers from turning watery, while the lamb sauce simmers down until it's thick and richly spiced. It's a comforting, layered casserole with real Mediterranean character, and it's a great pick for a dairy free dinner rotation. Let it rest the full 15 minutes before cutting for clean, picture-perfect squares.

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Ingredients

6 servings

For the eggplant

2 large eggplants (about 2 lb total), sliced into ½-inch rounds
3 tbsp extra-virgin olive oil, for brushing
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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½ tsp salt

For the meat sauce

2 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 ½ lb ground lamb
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp dried oregano
¼ tsp black pepper
½ tsp salt

For the béchamel

3 tbsp extra-virgin olive oil
3 tbsp whole wheat flour
2 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 large eggs
¼ tsp ground nutmeg
¼ tsp salt
¼ cup grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer on a large baking sheet, brush both sides with the 3 tbsp olive oil, and sprinkle with 1/2 tsp salt. Roast for 20–25 minutes, flipping once halfway through, until the rounds are tender and golden at the edges.
2
While the eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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