Greek Lamb Moussaka (or Musaka) is an authentic Greek eggplant dish made with layers of aubergines and/or potatoes, tomatoey meat sauce, and silky béchamel.

The extra cheese and breadcrumb topping give this succulent eggplant casserole dish a golden crunchy texture.

These are the ingredients you'll need for making Greek Moussaka. Click on 👇 "learn more"for the full list of ingredients with measurements.

Heat a large pan on medium heat and put the lamb mince in. Cook until it releases its fat and is nicely browned. Add the onions and garlic, saute until translucent.

Stir in the tinned tomatoes. Add the stock, sugar, and herbs. Stir well and cook on low heat for 15 minutes.

To make the béchamel, melt the butter in a saucepan and stir in the flour. Cook for 2 minutes. Whisk in a little of the milk, stirring continuously until you have a smooth sauce.

Prepare the vegetables by peeling and slicing them, then fry until slightly browned. Layer half of the eggplants on the bottom of an oven dish.

Top with half of the meat filling and spread evenly all over the eggplants. Layer the potatoes on top of the meat filling.

Top the potatoes with the rest of the ground beef filling. Nicely cover the meat filling with the remaining eggplants and pour over the bechamel sauce.

Cook in the preheated oven for about an hour or until it is golden brown. Click on "learn more" for the full recipe with tips.