Rye Free Lamb & Eggplant Moussaka

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

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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
See all
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
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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