Lamb Moussaka with Creamy White Sauce
A quintessential Mediterranean comfort dish featuring layers of tender roasted eggplant and a robust, spiced lamb ragu topped with a velvety, golden-brown Béchamel sauce.
Ingredients
Ingredients
- 3 large eggplants sliced into 1/2 inch rounds
- 1.5 lb ground lamb lean
- 2 tbsp olive oil extra virgin
- 1 large onion finely chopped
- 3 cloves garlic minced
- 28 oz crushed tomatoes canned
- 1 tsp ground cinnamon essential for traditional flavor
- 4 tbsp unsalted butter for the sauce
- 0.5 cup all-purpose flour for the sauce
- 3 cups whole milk warmed
- 2 large egg yolks beaten
- 0.5 cup parmesan cheese grated
Notes
STORAGE: Leftovers keep well in the fridge for up to 3 days and often taste better the next day. MAKE-AHEAD: You can assemble the dish a day in advance and bake before serving. VARIATION: Add a layer of sliced boiled potatoes at the bottom for a heartier version.