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Le Chaudron recipe
Moussaka maison à l'aubergine
Homemade eggplant moussaka
⏱ 90 minServes 6Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
4eggplants, sliced
600 g (21 oz)ground lamb
3tomatoes, chopped
2onions, chopped
500 ml (2 cups)béchamel
80 g (3 oz)grated Parmesan
1 teaspoonground cinnamon
- 4 eggplants, sliced
- 600 g (21 oz) ground lamb
- 3 tomatoes, chopped
- 2 onions, chopped
- 500 ml (2 cups) béchamel
- 80 g (3 oz) grated Parmesan
- 1 teaspoon ground cinnamon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Fry the eggplant in oil for 5 minutes per side.
- Brown the onions and lamb for 8 minutes, then add the tomatoes and cinnamon.
- Simmer for 10 minutes until thick.
- Layer the eggplant and meat sauce in a baking dish.
- Cover with béchamel and sprinkle with Parmesan.
- Bake at 190°C (375°F) for 35 minutes until golden. Let rest before serving.
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