Eggplant Wrapped Mousaka Recipe

Here’s a recipe for Eggplant Wrapped Moussaka, a delicious Mediterranean dish with layers of spiced meat, eggplant, and creamy béchamel sauce.


For the Meat Layer:

  • 1 pound ground lamb or beef
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1 can (14 ounces) diced tomatoes, drained
  • 1/2 cup beef or vegetable broth

For the Eggplant Layer:

  • 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
  • Olive oil for brushing
  • Salt and pepper, to taste

For the Béchamel Sauce:

  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese


  1. Preheat your oven to 375°F (190°C). Place the sliced eggplant on a baking sheet and brush with olive oil on both sides. Season with salt and pepper. Bake in the preheated oven for 10-12 minutes until slightly softened. Remove from oven and set aside.
  2. In a large skillet, cook the ground lamb or beef over medium heat until browned. Add the chopped onion and minced garlic and cook until softened about 5 minutes.
  3. Stir in the tomato paste, cinnamon, cumin, oregano, salt, pepper, nutmeg, and cayenne pepper. Add the drained diced tomatoes and beef or vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Remove from heat.
  4. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, until lightly golden. Gradually whisk in the milk, salt, pepper, and nutmeg. Cook, constantly whisking, until the sauce thickens, about 5 minutes. Remove from heat.
  5. In a small bowl, beat the eggs. Slowly whisk in a ladleful of the hot béchamel sauce to temper the eggs. Then whisk the egg mixture back into the saucepan with the remaining béchamel sauce. Stir in the grated Parmesan cheese.
  6. To assemble the moussaka, arrange half of the baked eggplant slices on the bottom of a greased 9×13-inch baking dish, overlapping slightly. Spoon the meat mixture evenly over the eggplant layer. Place the remaining eggplant slices on top of the meat layer.
  7. Pour the béchamel sauce over the top, spreading it evenly with a spatula. Bake in the preheated oven for 40-45 minutes, until golden and bubbly.
  8. Remove from the oven and let it cool for 10 minutes before serving. Garnish with fresh parsley, if desired. Serve hot, and enjoy your delicious Eggplant Wrapped Moussaka!

Moussaka tastes even better the next day as the flavors meld together. It can be refrigerated for up to 3 days and reheated in the oven or microwave before serving.

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