A Mediterranean twist on classic eggplant parmesan, featuring tender roasted eggplant boats filled with spiced lamb, pine nuts, and herbs, topped with creamy béchamel and melted cheese. This hearty dish brings Greek moussaka flavors to an Italian favorite.
Recipe Details
Ingredients
- 3 medium (900g) eggplants, halved lengthwise
- 400g ground lamb (or beef)
- 1 medium (150g) onion, finely diced
- 3 cloves garlic, minced
- 400g can crushed tomatoes
- 60g pine nuts, toasted
- 60g fresh breadcrumbs
- 150g feta cheese, crumbled
- 200g mozzarella cheese, shredded
- 100g Parmesan cheese, grated
- 60g butter
- 60g all-purpose flour
- 500ml whole milk
- 90ml extra virgin olive oil
- 2.5ml ground cinnamon
- 1ml ground allspice
- 10ml dried oregano
- 30g fresh parsley, chopped
- 15g fresh mint, chopped
- pinch ground nutmeg
- to taste salt
- to taste black pepper
Instructions
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Preheat oven to 200°C (400°F). Score the flesh of 3 medium (900g) eggplants in a crosshatch pattern, being careful not to pierce the skin. Brush cut sides with 60ml (4 tbsp) 90ml extra virgin olive oil and season with to taste salt. Place cut-side down on a baking sheet and roast for 25 minutes until tender.
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Meanwhile, heat remaining 30ml (2 tbsp) 90ml extra virgin olive oil in a large skillet over medium-high heat. Add 1 medium (150g) onion and cook for 5 minutes until softened. Add 3 cloves garlic, 2.5ml ground cinnamon, and 1ml ground allspice, cooking for 30 seconds until fragrant.
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Add 400g ground lamb (or beef) and cook, breaking up with a spoon, for 6-8 minutes until browned. Stir in 400g can crushed tomatoes, 10ml dried oregano, to taste salt, and to taste black pepper. Simmer for 10 minutes until thickened. Remove from heat and stir in 60g pine nuts, 60g fresh breadcrumbs, 30g fresh parsley, 15g fresh mint, and half the 150g feta cheese.
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For the béchamel, melt 60g butter in a saucepan over medium heat. Whisk in 60g all-purpose flour and cook for 2 minutes. Gradually add 500ml whole milk, whisking constantly to prevent lumps. Cook for 5-7 minutes until thickened. Season with pinch ground nutmeg, to taste salt, and to taste black pepper.
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Turn roasted eggplants cut-side up and scoop out most of the flesh, leaving a 1cm (1/2 inch) border. Chop scooped flesh and add to the lamb mixture.
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Reduce oven to 180°C (350°F). Arrange eggplant boats in a greased 9x13 inch baking dish. Fill each boat with lamb mixture. Pour béchamel sauce over the top.
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Combine 200g mozzarella cheese, 100g Parmesan cheese, and remaining 150g feta cheese. Sprinkle over the béchamel. Bake for 25-30 minutes until golden and bubbly.
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Let rest for 10 minutes before serving. Garnish with additional fresh herbs if desired.
Tips
Eggplant Selection: Choose eggplants that feel heavy for their size with shiny, taut skin. Male eggplants (with shallow, round dimples) have fewer seeds and are less bitter.
Preventing Bitterness: If your eggplants are large or seem bitter, salt the cut sides and let drain for 30 minutes before cooking. Pat dry before proceeding.
Meat Alternatives: For a vegetarian version, replace lamb with 400g cooked lentils or a mixture of mushrooms and walnuts. Add extra breadcrumbs to help bind.
Make-Ahead: Assemble the dish up to 24 hours ahead, cover tightly, and refrigerate. Add 10-15 minutes to baking time if cooking from cold.
Béchamel Tips: For silky smooth sauce, warm the milk before adding to the roux. If lumps form, strain through a fine-mesh sieve.
Serving Suggestions: Serve with a crisp Greek salad and crusty bread. Leftovers reheat beautifully and can be frozen for up to 2 months.
Wine Pairing: A medium-bodied Greek red like Agiorgitiko or a Côtes du Rhône complements the rich flavors perfectly.