Seed Oil Free Moussaka with Eggplant and Lamb
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Learn more →Ingredients
6 servings
For the eggplant
- 2 large eggplants (about 2 lbs total), sliced into ½-inch rounds
- 3 tbsp olive oil, for brushing
- 1 tsp kosher salt, divided
For the lamb sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lbs ground lamb
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup dry red wine
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp black pepper
- ½ tsp kosher salt
- 1 bay leaf
For the béchamel
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk, warmed
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- 2 large eggs, lightly beaten
- ½ cup grated parmesan cheese
Instructions
- 1
Heat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer across two sheet pans. Brush both sides with the 3 tbsp olive oil and season with 1 tsp kosher 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 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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