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🍽️ Classic Moussaka with Lamb and Béchamel Sauce

539 kcal · 30 min · 4 servings

Ingredients

• 800 g eggplants (approx. 2 pieces)
• 10 tbsp olive oil
• 1 onion
• 1 tsp lemon zest
• 400 g lamb steak (6 steaks)
• 8 tomatoes
• 2 tbsp paprika paste
• 3 tsp parsley
• 0.5 tsp sugar
• salt
• pepper
• 4 tbsp butter
• 4 tbsp flour
• 100 g parmesan
• 2 eggs
• 600 ml milk

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Remove the green stem ends from the eggplants.
3. 3. Slice the eggplants lengthwise into rounds about 1 cm thick.
4. 4. Place the eggplant slices side by side on a plate.
5. 5. Generously salt both sides of the eggplants.
6. 6. Let the salted eggplants sit for about 30 minutes.
7. 7. Peel the onion while waiting.
8. 8. Halve the onion and dice it into fine cubes.
9. 9. Wash the tomatoes.
10. 10. Dice the tomatoes.
11. 11. Heat 5 tablespoons of oil in a pan.
12. 12. Sauté the onion cubes in the hot oil until translucent.
13. 13. Add the tomato cubes to the onion mixture.
14. 14. Add one spoonful of sugar.
15. 15. Season the mixture with salt and pepper.
16. 16. Let the tomato-onion mixture simmer on low heat for about 10 minutes.
17. 17. Remove the pan from the heat and let the filling cool down.
18. 18. Finely chop the parsley.
19. 19. Mix the cooled tomato-onion mixture with the parsley.
20. 20. Pat the eggplants dry with a kitchen towel after 30 minutes.
21. 21. Heat 5 tablespoons of olive oil in a large pan.
22. 22. Fry the eggplant slices one by one in the oil.
23. 23. Fry the slices until light brown.
24. 24. Place the fried eggplants on a kitchen towel to absorb excess oil.
25. 25. Grease a large baking dish with 1 teaspoon of butter.
26. 26. Melt the remaining butter in a saucepan.
27. 27. Stir the flour into the melted butter and let it sweat briefly.
28. 28. Pour in the milk slowly while stirring constantly.
29. 29. Bring the sauce to a boil while stirring.
30. 30. Let the sauce boil once briefly.
31. 31. Season the sauce with salt, pepper, and lemon zest.
32. 32. Remove the saucepan from the heat.
33. 33. Grate the Parmesan cheese finely.
34. 34. Whisk the Parmesan with the eggs.
35. 35. Stir the cheese-egg mixture into the slightly cooled sauce.
36. 36. Place half of the eggplant slices in the prepared baking dish.
37. 37. Distribute the lamb steaks evenly over the eggplant layer.
38. 38. Spread the paprika paste over the lamb steaks.
39. 39. Spread the prepared onion-tomato mixture over the meat.
40. 40. Cover everything with the remaining eggplant slices.
41. 41. Pour the béchamel sauce evenly over the top layer.
42. 42. Preheat the oven to 160 degrees Celsius.
43. 43. Bake the moussaka in the preheated oven for about 1 hour.
44. 44. Serve the moussaka hot.

Nutrition per serving

• kcal: 539
• Protein: 29 g · Fett/Fat: 38 g · Carbs: 20 g