My husband(carnivore) and 2 year old both gobbled it up! I used a lot of the suggestions above, doubling the spices and draining the tomatoes, which helped. I had a little trouble with the bechamel. I make standard white sauce(2T butter, 2T flour, 1c milk) frequently, but always have trouble with eggs curdling if I try to make something like this. Maybe I'm not patient enough. I split the recipe between two 9 inch square casseroles, one for tonight and one to freeze. I'll make my go to white sauce for the top of the freezer version.
Photo: Randy Mayor; Styling: Mary Catherine Muir
This lamb-and-eggplant casserole is the national dish of Greece. It's a great recipe for entertaining. Serve the moussaka with a Greek salad.
Yield: 8 servings
More From Cooking Light
Amount per serving
- Calories: 374
- Calories from fat: 28%
- Fat: 11.7g
- Saturated fat: 4.3g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1g
- Protein: 28.1g
- Carbohydrate: 40.4g
- Fiber: 4.7g
- Cholesterol: 69mg
- Iron: 3.5mg
- Sodium: 933mg
- Calcium: 200mg
- LAMB MIXTURE:
- 1 1/2 pounds lean ground lamb or beef
- 2 cups chopped onion
- Cooking spray
- 1/2 cup dried currants or raisins
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 4 (14.5-ounce) cans diced tomatoes, undrained
- 1 large garlic clove, minced
- 2 cups 1% low-fat milk, divided
- 1 tablespoon butter or stick margarine
- 3 large egg whites
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- REMAINING INGREDIENTS:
- 2 (1 1/4-pound) eggplants, cut lengthwise into 1/4-inch-thick slices
- 1 tablespoon olive oil, divided
- 1 pound peeled baking potatoes, cut into 1/4-inch-thick slices
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- Oregano sprigs (optional)
- To prepare lamb mixture, cook lamb in a large Dutch oven over medium-high heat until browned; stir to crumble. Remove from pan; drain. Set aside. Wipe skillet with paper towels.
- Add onion to pan coated with cooking spray; sauté 5 minutes. Add lamb, currants, and next 7 ingredients (currants through garlic); bring to a boil. Cook until thick (about 30 minutes).
- Preheat broiler.
- To prepare sauce, cook 1 1/2 cups milk and butter in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 1/2 cup milk, egg whites, flour, and 1/2 teaspoon salt in a large bowl; gradually add the hot milk mixture to the egg white mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook until thick (about 15 minutes), stirring constantly. Remove from heat.
- Place half of eggplant slices on a baking sheet coated with cooking spray, and brush with 1 1/2 teaspoons oil. Broil 4 minutes on each side or until browned. Repeat procedure with remaining eggplant and 1 1/2 teaspoons oil.
- Preheat oven to 375°.
- Cook potato slices in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
- Arrange potatoes in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half the eggplant slices over potatoes. Pour 4 cups lamb mixture over eggplant, and sprinkle with 1 tablespoon cheese. Arrange remaining eggplant over cheese, and top with the remaining lamb mixture. Sprinkle with 1 tablespoon cheese. Spread sauce over cheese, and sprinkle with 2 tablespoons cheese. Bake at 375° for 45 minutes or until top is golden brown. Let stand 15 minutes. Garnish with oregano sprigs, if desired.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes