Mediterranean Diet Friendly Lamb & Eggplant Moussaka

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

Mediterranean Diet Friendly Lamb & Eggplant Moussaka

Layers of roasted eggplant rounds turn golden and tender under a broiler before cradling a rich lamb and tomato sauce warmed with cinnamon, allspice, and oregano — the kind of slow-simmered depth that makes moussaka such a comforting classic. Extra-virgin olive oil does a lot of the heavy lifting here, brushed over the eggplant and used to build a silky, nutmeg-scented custard that sets into a golden, cracked top as it bakes. The whole dish comes together in the same spirit that defines this way of eating: vegetables front and center, good olive oil throughout, and lamb used as a flavorful accent rather than the main event. Letting it rest for fifteen minutes before slicing is key — the layers firm up into clean, structured squares that hold their shape on the plate. It's a hearty, herb-forward bake that fits naturally into a Mediterranean-style spread, whether you're serving it for a weeknight dinner or a table full of guests.

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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
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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 the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
2 large eggs
¼ tsp ground nutmeg
¼ tsp salt
¼ cup grated parmesan cheese (optional)

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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