Go Back
–+ servings
moussaka d'aubergines in a white ceramic casserole dish beside a tossed salad in a wooden dish and a crusty loaf of bread

Moussaka d’Aubergines

Chef François de Mélogue
Served with a green salad and a glass of wine, this dish turns an ordinary night into something special. It's a meal that warms more than the body and lingers well after the plates are cleared.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Lunch Dish, Main Course
Cuisine French, Greek, Mediterranean, Provencal
Servings 6 people

Equipment

Ingredients
  

For the eggplants:

  • 2 lbs eggplants (aubergine) large, sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1 tbsp herbes de Provence

For the lamb:

  • 2 tbsp olive oil
  • 10 oz sweet onion finely chopped
  • 3 cloves garlic minced
  • 1 lb ground lamb
  • 1 tbsp thyme and rosemary fresh, chopped
  • 14 oz crushed tomatoes canned, or 2 cups tomato purée
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp piment d’Espelette
  • 2 tsp herbes de Provence
  • 1 bay leaf
  • 1 tbsp fresh parsley finely chopped

For the enriched Mornay sauce:

  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups milk whole
  • 1 pinch nutmeg freshly grated
  • 2 egg yolks
  • 1/2 cup Gruyère cheese or Comté cheese, grated

For the final assembly:

  • 2 lbs potatoes peeled, sliced, and boiled until just tender
  • 1/3 cup Parmesan cheese grated

Instructions
 

  • Preheat the oven to 400°F (200°C).

For the eggplants:

  • Lay the eggplant slices on a baking sheet lined with parchment paper or a silicone baking mat. Brush both sides with olive oil and sprinkle lightly with salt, pepper, and herbes de Provence. Roast for 20 to 25 minutes, until tender. Set aside.

For the lamb:

  • In a Dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the ground lamb and brown thoroughly, breaking it up with a wooden spoon. Drain excess fat if needed.
  • Add the thyme and rosemary and cook for 1 to 2 minutes. Add the tomatoes, cinnamon, allspice, piment d’Espelette, herbes de Provence, bay leaf, and salt and pepper. Simmer gently for 20 to 25 minutes, until thickened and fragrant. Stir in the parsley, discard the bay leaf, and set aside.

For the Mornay sauce:

  • In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 to 2 minutes without browning. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 8 to 10 minutes. Season with salt, white pepper, and a pinch of nutmeg.
  • Remove from the heat and let cool slightly, about 5 minutes. Whisk in the egg yolks, then stir in the Gruyère cheese.
  • Lower the oven temperature to 375°F (190°C).

For the final assembly:

  • Rub a 9 × 13-inch baking dish lightly with olive oil. Layer the potatoes evenly across the bottom, followed by half of the roasted eggplant, all of the meat sauce, the remaining eggplant, and the Mornay. Smooth the top, then sprinkle with Parmesan.
  • Bake uncovered for 40 to 45 minutes, until bubbling. Let rest for 30 minutes before slicing. This improves both texture and flavour.

Notes

Wine Pairing with Moussaka d’Aubergines

To complement moussaka’s richness and spice, reach for a Grenache–Syrah blend from the Southern Rhône, such as Gigondas or a well-structured Côtes du Rhône Villages. These wines bring peppery depth and dark berry notes that echo the dish’s warmth. A red Bandol, built on Mourvèdre, is another natural match, offering structure and savoury depth that stands up to the lamb and spice.
If you prefer white, a white Rhône blend built on Marsanne and Roussanne, with its nutty, full-bodied character, can stand up to the béchamel and lamb.
Keyword Aubergine, Eggplant, Lamb
Tried this recipe?Let us know how it was!