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Side view of a square slice of moussaka topped with browned bechamel sauce next to a fresh green salad with cucumbers and chopped tomatoes on a grey plate.

Lamb Moussaka

goat cheese, Greek side salad

STARS

A classic Greek comfort dish. Cook ground lamb with tomato, onion, garlic, oregano, basil, and a hint of both cumin and cinnamon. Layer it into a kind of Greek lasagna made with breaded eggplant, a creamy béchamel sauce, crumbled goat cheese, and toasted breadcrumbs. Bake the whole thing until bubbling and the flavors are blended into something truly scrumptious.
difficultyDifficulty Level
AdvancedAdvancedAdvanced
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  1 hour
Ingredients

Filling

  • 1 pound ground lamb
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon chile flakes, to taste
  • 1 onion, diced
  • 3 celery stalks, diced
  • 1 28-ounce can crushed tomatoes
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • 1 teaspoon dried oregano
  • Fresh basil, minced

Eggplant

  • ½ cup all-purpose flour
  • 3 eggs, whisked
  • ½ cup panko breadcrumbs
  • 2 small or 1 large eggplant, sliced into ¼ inch rounds

Moussaka Assembly

  • 1 cup store-bought bechamel sauce
  • ½ cup crumbled goat cheese
  • 2 tablespoons whole milk
  • ¼ cup pecorino romano cheese
  • ½ cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • ½ cup Italian parsley, chopped

Lemon Shallot Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tamari
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • ½ cup olive oil
  • Salt, to taste

Serving

  • 3 heads romaine, chopped
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes
  • ½ red onion, diced
  • ¼ cup pitted kalamata olives
  • ½ cup crumbled feta cheese
Directions
1
Preheat the oven to 350°F
2
Make the filling by heating a large skillet over medium heat with the lamb and beef. Cook until browned, stirring regularly. Drain off any excess oil and transfer the meat to a bowl. 
3
Add the olive oil to the skillet over medium heat and sauté the garlic and chile flakes until the garlic is golden. Add the onion and celery and cook until soft, about 5 minutes.
4
Add the tomatoes, cinnamon, cumin and oregano. Bring to a boil, reduce to a simmer and cook for 20 minutes. 
5
Stir the meat into the sauce and return to a simmer for 20 more minutes. Remove from heat and stir in the basil. 
6
Place the flour, eggs and breadcrumbs into three separate bowls. Season each with salt and pepper. Bread the eggplant by first dipping it in the flour, flipping to coat both sides. Then dip it in the eggs, and finally the breadcrumbs. Place the breaded eggplant on a baking sheet. 
7
Heat 1 inch of oil in a skillet and heat to 375°F. Fry the eggplant, working in batches and flipping halfway through. They’re done when the breading is golden brown. Transfer to a paper towel-lined plate. 
8
Combine the bechamel, goat cheese, milk and pecorino in a bowl. 
9
To assemble the moussaka, spray a 9-inch baking dish with cooking spray. Line the bottom with fried eggplant, then meat filling, then bechamel, panko, parmesan and a sprinkle of parsley. Roast for 25 minutes, until golden and bubbly on top. 
10
Whisk together the vinaigrette ingredients in a small bowl or blender. 
11
In a large bowl, combine the romaine, cucumber, tomatoes, onion, olives, feta and dressing. 
12
To serve, divide the moussaka and salad between plates.

Lamb Moussaka

goat cheese, Greek side salad

STARS

A classic Greek comfort dish. Cook ground lamb with tomato, onion, garlic, oregano, basil, and a hint of both cumin and cinnamon. Layer it into a kind of Greek lasagna made with breaded eggplant, a creamy béchamel sauce, crumbled goat cheese, and toasted breadcrumbs. Bake the whole thing until bubbling and the flavors are blended into something truly scrumptious.
difficultyDifficulty Level
AdvancedAdvancedAdvanced
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  1 hour
Servings:  4

Ingredients

Filling

  • 1 pound ground lamb
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon chile flakes, to taste
  • 1 onion, diced
  • 3 celery stalks, diced
  • 1 28-ounce can crushed tomatoes
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • 1 teaspoon dried oregano
  • Fresh basil, minced

Eggplant

  • ½ cup all-purpose flour
  • 3 eggs, whisked
  • ½ cup panko breadcrumbs
  • 2 small or 1 large eggplant, sliced into ¼ inch rounds

Moussaka Assembly

  • 1 cup store-bought bechamel sauce
  • ½ cup crumbled goat cheese
  • 2 tablespoons whole milk
  • ¼ cup pecorino romano cheese
  • ½ cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • ½ cup Italian parsley, chopped

Lemon Shallot Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tamari
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • ½ cup olive oil
  • Salt, to taste

Serving

  • 3 heads romaine, chopped
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes
  • ½ red onion, diced
  • ¼ cup pitted kalamata olives
  • ½ cup crumbled feta cheese

Directions

1
Preheat the oven to 350°F
2
Make the filling by heating a large skillet over medium heat with the lamb and beef. Cook until browned, stirring regularly. Drain off any excess oil and transfer the meat to a bowl. 
3
Add the olive oil to the skillet over medium heat and sauté the garlic and chile flakes until the garlic is golden. Add the onion and celery and cook until soft, about 5 minutes.
4
Add the tomatoes, cinnamon, cumin and oregano. Bring to a boil, reduce to a simmer and cook for 20 minutes. 
5
Stir the meat into the sauce and return to a simmer for 20 more minutes. Remove from heat and stir in the basil. 
6
Place the flour, eggs and breadcrumbs into three separate bowls. Season each with salt and pepper. Bread the eggplant by first dipping it in the flour, flipping to coat both sides. Then dip it in the eggs, and finally the breadcrumbs. Place the breaded eggplant on a baking sheet. 
7
Heat 1 inch of oil in a skillet and heat to 375°F. Fry the eggplant, working in batches and flipping halfway through. They’re done when the breading is golden brown. Transfer to a paper towel-lined plate. 
8
Combine the bechamel, goat cheese, milk and pecorino in a bowl. 
9
To assemble the moussaka, spray a 9-inch baking dish with cooking spray. Line the bottom with fried eggplant, then meat filling, then bechamel, panko, parmesan and a sprinkle of parsley. Roast for 25 minutes, until golden and bubbly on top. 
10
Whisk together the vinaigrette ingredients in a small bowl or blender. 
11
In a large bowl, combine the romaine, cucumber, tomatoes, onion, olives, feta and dressing. 
12
To serve, divide the moussaka and salad between plates.