Neil Perry’s classic baked moussaka

Name: Neil Perry’s classic baked moussaka
Cook time: 1 h
Yield: 4
Cuisine: Greek
Ingredients: 2 large eggplants cut into 5mm slices; sea salt and freshly cracked black pepper, to taste; olive oil, for shallow frying; 2 small brown onions, finely chopped; 4 garlic cloves, crushed; 500g minced lamb; 400g can chopped tomatoes; 4 tbsp tomato paste; ¼ tsp ground cinnamon; 4 tbsp chopped flat-leaf parsley; 1 tsp caster sugar; 2 tbsp finely grated parmesan cheese

Think of this as a kind of Greek lasagne, only with meltingly soft slices of eggplant replacing the pasta sheets.

Neil Perry

June 5, 2025

This cosy baked moussaka can be served straight from the oven.William Meppem

easyTime:30 mins - 1 hourServes:4

Moussaka is like a Greek version of lasagne, only with meltingly soft slices of eggplant replacing the pasta sheets.

It can be made in four ramekins or a single 1.2-litre dish. If baked in a single dish, it will take between 25 and 30 minutes to cook.

Rocket leaves dressed with extra virgin olive oil and good-quality balsamic vinegar are the ideal accompaniment

Ingredients

2 large eggplants cut into 5mm slices
sea salt and freshly cracked black pepper, to taste
olive oil, for shallow frying
2 small brown onions, finely chopped
4 garlic cloves, crushed
500g minced lamb
400g can chopped tomatoes
4 tbsp tomato paste
¼ tsp ground cinnamon
4 tbsp chopped flat-leaf parsley
1 tsp caster sugar
2 tbsp finely grated parmesan cheese

BECHAMEL SAUCE

50g unsalted butter
4 tbsp plain flour
2 cups milk, warmed
4 tbsp grated parmesan

Method

Step 1
Salt the eggplant slices on both sides for one hour, then rinse the slices under cold water and pat them dry. Brush each slice with a little olive oil and pan-fry over high heat until lightly browned. Set aside.
Step 2
Heat 2 tablespoons of olive oil in a non-stick fry pan and saute the onions over low heat for 4-5 minutes. Add the garlic and cook for a further 3 minutes or until the onion is soft. Add the mince and cook, stirring to break up lumps, over a high heat until the meat is browned. Add the tomatoes, tomato paste, cinnamon, parsley, and sugar and bring to the boil. Reduce the heat and simmer, covered, for about 20 minutes, or until most of the liquid has evaporated. Season to taste.
Step 3
For the bechamel sauce, heat the butter in a saucepan, add flour and cook, stirring over low heat for about 2-3 minutes or until mixture is bubbling and grainy. Gradually add the milk, stirring constantly, and cook until the mixture starts to boil and thicken. Stir in the parmesan and season to taste. Set aside.
Step 4
To assemble, place 3-4 slices of eggplant in each of four 300ml ramekin dishes. Top with lamb mixture and repeat layering once more, finishing with the eggplant. Top the final layer with bechamel sauce and sprinkle each ramekin with about ½ a tablespoon of grated parmesan.
Step 5
Place the ramekins on an oven tray and cook for 10-15 minutes, or until golden on top and cooked through.