Greek Moussaka with Goats Cheese
A classic Greek dish made with tender eggplant, flavorful ground meat, and a rich bechamel sauce topped with a layer of creamy goats cheese.
Ingredients
- ●sliced 1 large eggplantsalted to remove bitterness
- ●diced 1 pound ground lambcooked to 160°F (71°C)
- ●crumbled 1 cup goats cheeseat room temperature
- ●homemade 1 cup bechamel saucesee below for recipe
- ●freshly grated 1 cup breadcrumbsgluten-free
- ●for frying 2 tablespoons olive oiluse a steamer basket for eggplant
- ●dried 1 teaspoon dried oreganouse fresh if possible
- ●smoked 1 teaspoon paprikaoptional
- ●to taste salt and pepperuse fresh ground pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Prepare the bechamel sauce by melting butter and whisking in flour, then gradually adding milk, whisking continuously.
- 3
Cook the ground lamb in a large pan over medium heat until browned, breaking into small pieces as it cooks.
- 4
Add the sliced eggplant to the pan with the lamb and cook for 5 minutes, stirring occasionally.
- 5
Season the lamb and eggplant mixture with oregano, paprika, salt, and pepper.
- 6
In a separate pan, heat the olive oil over medium heat and fry the breadcrumbs until golden brown.
- 7
In a 9x13 inch baking dish, create a layer of eggplant, followed by a layer of the lamb mixture, and then a layer of bechamel sauce.
- 8
Repeat the layering process two more times, finishing with a layer of bechamel sauce on top.
- 9
Sprinkle the crumbled goats cheese over the top layer of bechamel sauce.
- 10
Cover the dish with aluminum foil and bake for 45 minutes.
- 11
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown.
- 12
Remove from the oven and let rest for 10 minutes before serving.