Holly's Homestead — Recipe
Moussaka
Layers of eggplant, spiced lamb and tomato under a creamy baked topping
DIFFICULTY Medium
COURSE Main
CUISINE Greek
COURSE Main
CUISINE Greek
Estimated nutrition per serve: 500 kcal · 22g protein · 25g carbohydrate · 36g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Preheat the oven to 200C. Brush the eggplant slices with olive oil, lay on trays and bake for 20 minutes, turning once, until golden. Reduce the oven to 180C.
- Heat the olive oil in a large pan and cook the onion for 5 minutes. Add the garlic and lamb and cook until browned, breaking up the mince.
- Stir in the tomatoes, tomato paste, cinnamon, oregano and 1 tsp of salt. Simmer for 20 minutes until thick.
- Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer for 5 minutes until thick. Cool slightly, then whisk in the egg and half the cheese.
- Layer half the eggplant in a 25 x 30cm baking dish, spread over the lamb sauce, then add the remaining eggplant.
- Pour the sauce over the top, sprinkle with the remaining cheese and bake for 40 minutes until golden. Rest for 15 minutes before cutting.
03Notes & substitutions
- You can salt the eggplant slices for 20 minutes and pat dry to draw out any bitterness, but modern varieties rarely need it.
- Use beef mince for a milder dish, or a mix of lamb and beef.
- Add a layer of sliced potato under the eggplant for a heartier dish.
- For a lighter topping, mix thick Greek yoghurt with an egg and a little cheese.
- Make the day before - moussaka cuts more neatly when it has rested overnight.
04Common mistakes
- Using wet eggplant — they soak up oil and go soggy; brush lightly and bake rather than fry.
- Skipping the rest — it falls apart if cut hot; rest for at least 15 minutes.
- Watery meat sauce — simmer until thick or the layers slide apart.
- Adding the egg to hot sauce — it scrambles; let the sauce cool slightly first.
05Storage & leftovers
Fridge
Up to 4 days; reheat covered at 170C for 20 minutes.
Freezer
Freezes well in portions for up to 3 months. Thaw overnight.
Make ahead
Assemble the day before, refrigerate, and bake straight from the fridge, adding 10 minutes.
More About This Recipe
07Troubleshooting
- Topping is runny. It needs more flour, or it was not simmered long enough before baking.
- Moussaka is oily. The eggplant was over-brushed or the lamb was fatty; drain the mince.
- Eggplant is bitter. Older fruit with big seeds can be bitter; salt the slices first.
- Layers fall apart. Rest the moussaka for longer before cutting.
Frequently Asked Questions
Can I make it without meat?
Yes - use cooked brown lentils in place of the lamb.
Do I need to salt the eggplant?
Not usually with modern varieties, but it can help reduce oil absorption.
Can I freeze it?
Yes - freeze whole or in portions for up to 3 months.
What do I serve with it?
A simple green salad and crusty bread.