Recipes & Cooking Recipes by Ingredient Lamb Moussaka 4.5 (4) Add your rating & review Traditional Moussaka, a Middle Eastern entree, features ground meat, eggplant, and a creamy sauce. If you're intimidated by lamb recipes, this delicious Lebanese Moussaka recipe is a great place to start. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Save Rate PRINT Share Close Photo: Blaine Moats Prep Time: 40 mins Bake Time: 35 mins Stand Time: 10 mins Total Time: 1 hr 25 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 1 pound eggplants, peeled and cut into 1/2-inch slices ¼ cup cooking oil 2 pound ground lamb or ground beef 1 cup chopped onion 1 clove garlic, minced 1 8 ounce can tomato sauce ¾ cup dry red wine 2 tablespoon snipped parsley ¾ teaspoon salt ¼ teaspoon dried oregano, crushed ¼ teaspoon ground cinnamon 1 beaten egg ¼ cup butter or margarine ¼ cup all-purpose flour ½ teaspoon salt Dash pepper 2 cup milk 3 eggs ½ cup grated Parmesan cheese Ground cinnamon Snipped parsley (optional) Directions Brush both sides of eggplant slices with the oil. In a large skillet brown eggplant slices over medium heat about 2 minutes per side. Drain; set aside. In the same skillet cook ground lamb or beef, half at a time, until meat is browned, cooking the onion and garlic with the second batch of meat. Drain off excess fat. Stir in the tomato sauce, wine, the 2 tablespoons parsley, the 3/4 teaspoon salt, oregano, and the 1/4 teaspoon cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes, or until most of the liquid is absorbed. Cool mixture slightly. Stir 1/2 cup of the meat mixture into the 1 beaten egg. Stir egg mixture into meat mixture in skillet. Meanwhile, in a medium saucepan melt the butter or margarine. Stir in the flour, the 1/2 teaspoon salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. In a medium bowl beat the 3 eggs. Gradually stir the thickened milk mixture into the eggs. In a 3-quart rectangular baking dish arrange half of the eggplant slices. Spread the meat mixture over the eggplant slices; top with remaining eggplant slices. Pour the hot egg mixture over all. Top with Parmesan cheese and sprinkle lightly with additional cinnamon. Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until edges are bubbly. Let stand 10 minutes before serving. Cut into squares to serve. Sprinkle with additional parsley, if desired. Makes 8 to 10 servings. Rate It Print Nutrition Facts (per serving) 468 Calories 30g Fat 17g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 468 % Daily Value * Total Fat 30g 38% Saturated Fat 13g 65% Cholesterol 207mg 69% Sodium 822mg 36% Total Carbohydrate 17g 6% Protein 29g 58% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.