Smoky Baked Lamb and Eggplant Moussaka with Feta Crust

Name: Smoky Baked Lamb and Eggplant Moussaka with Feta Crust
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Ingredients: 2 medium eggplants (about 700g), sliced into 1/2-inch thick rounds; 3 tbsp olive oil, divided; 1 large onion, finely diced; 3 garlic cloves, minced; 500g ground lamb; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 400g canned crushed tomatoes; 1 tbsp tomato paste; 1 tsp dried oregano; Salt and freshly ground black pepper, to taste; 150g feta cheese, crumbled; 2 large eggs, lightly beaten; 150ml whole milk; 2 tbsp chopped fresh parsley; 1 tbsp fresh lemon juice

This Greek-inspired moussaka layers smoky roasted eggplant with spiced ground lamb and a tangy feta crust, delivering a rich, charred flavor in a comforting baked casserole.

Prep25 minCook55 minTotal80 minServes6Difficultymedium

Method

How to make it

01
Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper.
02
Brush eggplant slices on both sides with 2 tablespoons olive oil and season with salt. Arrange on baking sheets in a single layer and roast for 20 minutes, flipping halfway until edges are charred and tender.
03
While eggplant roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
04
Add minced garlic and cook for 1 minute until fragrant. Stir in ground lamb, breaking it up with a spoon, and cook until browned and cooked through, about 7 minutes.
05
Mix in smoked paprika, cumin, cinnamon, tomato paste, crushed tomatoes, oregano, salt, and pepper. Reduce heat to low and simmer uncovered for 15 minutes until sauce thickens slightly.
06
In a medium bowl, whisk together eggs, milk, lemon juice, and half the crumbled feta. Set aside.
07
Reduce oven temperature to 190°C (375°F). In a 9x13-inch (23x33 cm) baking dish, layer half the roasted eggplant slices evenly. Spread the lamb tomato sauce over the eggplant, then layer the remaining eggplant slices on top.
08
Pour the egg and feta mixture evenly over the casserole. Sprinkle the remaining crumbled feta and chopped parsley on top.
09
Bake uncovered for 25-30 minutes until the custard is set and the feta topping is golden with slight browning.
10
Let rest for 10 minutes before serving to allow the layers to settle.

From the editor

Cooking tips

Roasting eggplant at high heat concentrates its flavor and creates a pleasing smoky char; flipping halfway ensures even cooking.
If you prefer a milder topping, substitute half the feta with ricotta for creaminess without overpowering saltiness.
Letting the baked moussaka rest allows the custard to firm up and makes slicing cleaner and easier.
Leftovers keep well refrigerated for up to 3 days and reheat gently in a 160°C (325°F) oven to preserve texture.

Published May 7, 2026