Zubereitung

Heat the oven to 220°C. Arrange the eggplant and potato on parchment-lined baking trays, brush with 45 ml of the olive oil, and season lightly with salt. Roast until tender and browned at the edges, 20 to 25 minutes, turning the trays halfway through.

While the vegetables roast, heat the remaining olive oil in a large heavy saucepan over medium heat. Add the onion and cook for 6 to 8 minutes until soft and translucent. Add the garlic and cook for 30 seconds, until fragrant.

Add the ground lamb, cinnamon, oregano, remaining salt and black pepper. Cook for 7 to 9 minutes, breaking up the meat, until no pink remains and the lamb reaches 74°C.

Stir in the crushed tomatoes and red wine. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally, until thick enough that a spoon leaves a brief trail. Remove from the heat.

For the béchamel, melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk until smooth, then simmer for 5 to 7 minutes, whisking often, until thick and glossy.

Cool the béchamel for 5 minutes, then whisk in the beaten egg and half of the Parmesan. Taste and adjust the seasoning, keeping the sauce smooth and pourable.

Reduce the oven to 180°C. In a 23 x 33 cm baking dish, arrange the potato slices in one layer, followed by half the eggplant. Spread over the lamb sauce, add the remaining eggplant, and pour the béchamel evenly over the top. Sprinkle with the remaining Parmesan.

Layered moussaka assembled in a baking dish before baking.

KI-generiertes Bild

Bake for 35 to 40 minutes, until the béchamel is puffed and deeply golden and the edges are bubbling. Rest for at least 20 minutes before slicing so the layers hold their shape.

Golden moussaka sliced to show distinct layers of eggplant, potato, lamb and béchamel.

KI-generiertes Bild

Serve warm, cutting into six portions with a sharp knife and a broad spatula.

Warum dieses Rezept gelingt

Roasting concentrates the eggplant and potato, while the cinnamon-scented lamb sauce and rich béchamel create the layered contrast that defines a great moussaka.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool leftovers within two hours, cover, and refrigerate for up to 4 days. Freeze individual portions for up to 2 months.

So wärmst du es auf

Reheat covered in a 180°C oven until hot throughout, about 20 minutes; uncover for the final 5 minutes to refresh the top. Individual portions may be microwaved until steaming hot.