Lamb Moussaka Lahana
A hearty, traditional Greek dish made with layers of lamb, eggplant, and a rich béchamel sauce.
Ingredients
- ●1 large fluffy eggplant (lahana)
- ●1 pound, ground greek lamb
- ●1 teaspoon moussaka seasoning
- ●2 tablespoons olive oil
- ●1 medium onion
- ●2 cloves garlic
- ●2 tablespoons all-purpose flour
- ●1 cup grated kefalograviera cheese
- ●2 large eggs
- ●to taste salt and pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Slice the eggplant into 1/2-inch thick rounds and season with salt. Let them sit for 30 minutes to draw out excess moisture.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb and cook, breaking it up with a spoon, until browned, about 5 minutes.
- 4
Add the onion, garlic, and moussaka seasoning to the skillet and cook until the onion is translucent.
- 5
In a large bowl, combine the flour, eggs, and kefalograviera cheese. Mix well.
- 6
In a 9x13-inch baking dish, create a layer of eggplant slices. Top with a layer of the lamb mixture, followed by a layer of the egg mixture.
- 7
Repeat the layering process two more times, finishing with a layer of egg mixture on top.
- 8
Bake for 45-50 minutes, or until the top is golden brown and the casserole is set.
- 9
Let it rest for 10-15 minutes before slicing and serving.