Not leaving it to the Greeks! This wonderful specialty, called Melijanes in Greece, may take a little time to prepare but once it is completed, you won’t be disappointed! Pair with a rose wine from the Southern Cotes-du-Rhone, such as Chateau de Nages rose. Enjoy!


Preparation: 1 hour; cooking time: 2 hours 30 min.

Serving: 6-8


3 lbs eggplants, thinly sliced

1 onion, chopped

2 tbsp olive oil + 1 ½ cup for frying the eggplants

1 lb. ground lamb

1 can diced tomatoes (28 oz)

¾ cup dry white wine

1 fresh lemon juice

1 tbsp sugar

¼ bunch fresh oregano, chopped

¼ bunch Italian parsley, chopped + some for garnish

1 tsp butter

5 tbsp bread crumbs

2 eggs (whites and yolks separated and beaten)

Salt and pepper

1 cup Italian cheeses, shredded


Béchamel sauce:

7/8 oz unsalted butter

2 ½ oz of flour

3 cups of milk

Pinch of nutmeg

Salt and pepper

1 cup Italian cheeses, shredded



Slice the eggplants thin (1/4 inch thick) and season them on both sides with salt and pepper. Put them in a colander strainer and set aside for 1 hour (leave the colander in your sink or place it over a plate, the eggplants will drip).

In a medium stockpot, heat 2 tbsp of olive oil on medium-high heat and add the onion. Cook 2-3 minutes, until pale gold. Add the ground lamb, stirring to break up the meat and cook until brown, about 8 minutes. Add the tomatoes with their juices, 4 tbsp of water, lemon juice, white wine, parsley, oregano, sugar, salt and pepper. Cover and cook 45 minutes, stirring occasionally.

Make the béchamel. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Add the milk gradually and whisk until thickened. Season the sauce with salt, pepper and nutmeg. Cook the sauce 10 minutes and add the cheese. Take the béchamel off the heat and add the 2 egg yolks slightly beaten. Stir to combine. Set aside.

When the lamb is cooked, beat the 2 egg whites with a fork and add them to the meat with 3 tbsp of bread crumb. Stir to combine.

Rinse the eggplants and dry with paper towels.

Heat the olive oil in a large frying pan on high heat. Add the eggplants and fry until golden brown, turning once. When they are cooked, place them in a large dish covered with paper towel. Repeat the operation until all the eggplants are fried.

Preheat the oven to 400 F.

Grease a large baking dish with a tsp of butter. Spread 2 tbsp of bread crumbs on the bottom of the dish.

To assemble the moussaka, put 1/3 of the sliced eggplants on the bottom of the dish. Cover with half the meat. Put another 1/3 of the eggplants on top of the meat. Cover with the rest of the meat. Finish with the eggplants and pour the béchamel over, spreading it evenly with a rubber spatula. Sprinkle 1 cup of Italian cheeses evenly over the top.

Bake 45 minutes.

Cut the moussaka into squares and garnish with fresh parsley.

Bon Appétit!



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