Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted moussaka at a Greek restaurant during a memorable summer trip. Baking it at home fills my kitchen with comforting aromas and reminds me of that delicious experience.
Ingredients
- Eggplants: 2 large, sliced into 1/2-inch rounds
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Parsley: 2 tablespoons, chopped fresh
- Ground Beef: 500 g (1.1 lbs)
- Cinnamon: 1 teaspoon, ground
- Allspice: 1/2 teaspoon, ground
- Oregano: 1 teaspoon, dried
- Black Pepper: 1/2 teaspoon, ground
- Salt: 1 teaspoon, divided
- Diced Tomatoes: 400 g (14 oz), canned
- Tomato Paste: 2 tablespoons
- Red Wine: 120 ml (1/2 cup), dry
- Olive Oil: 2 tablespoons (plus extra for brushing eggplant)
- Butter: 60 g (1/4 cup), unsalted
- Flour: 60 g (1/2 cup), all-purpose
- Milk: 600 ml (2 1/2 cups), whole, warmed
- Nutmeg: 1/4 teaspoon, ground
- Egg: 1 large, lightly beaten
- Parmesan Cheese: 40 g (1/2 cup), grated (plus 40 g for topping)
Instructions
- Prepare Eggplant:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. Arrange eggplant slices on the sheets. Brush both sides with olive oil and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway, until golden and tender. Set aside.
- Cook Meat Sauce:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and parsley and sauté for 1 minute. Add ground beef, breaking it up with a spoon. Cook until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute. Add tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Season to taste and set aside.
- Make Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Gradually whisk in warm milk and bring to a gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat. Stir in nutmeg, then cool for 2 minutes. Whisk in egg and Parmesan quickly.
- Assemble:
- Lower oven temperature to 180°C (350°F). Layer half the eggplant in a 22x30 cm (9x13-inch) baking dish. Top with all the beef mixture, then the rest of the eggplant. Pour béchamel evenly on top and sprinkle with Parmesan.
- Bake:
- Bake for 40 to 45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save Sharing moussaka at our dinner table always sparks stories of travels and brings everyone together for a cozy meal.
Serving Suggestions
Pair moussaka with a crisp Greek salad and slices of fresh bread for a classic Mediterranean feast.
Variations
Use ground lamb or a mix of beef and lamb for a deeper flavor, or swap in gluten-free flour for the béchamel if needed.
Nutrition & Storage
Each serving offers approximately 450 calories, 27 g protein, and stays fresh refrigerated up to three days.
Save Moussaka always tastes even better the next day. Enjoy each layer with your favorite Greek sides for a comforting meal.
Recipe Questions
- → What type of eggplant is best for this dish?
Large firm eggplants sliced into rounds work best as they hold their shape when roasted and layered.
- → Can I substitute the beef with another protein?
Yes, ground lamb or a combination of beef and lamb can be used for a richer, more traditional flavor.
- → How is the béchamel sauce prepared for this dish?
Butter and flour are cooked together to form a roux, then warm milk is gradually whisked in to create a smooth, thick sauce enhanced with nutmeg, egg, and Parmesan.
- → What spices add to the flavor in the meat layer?
Cinnamon, allspice, oregano, black pepper, and salt are combined to give the beef a warm, aromatic flavor.
- → Can this dish be prepared ahead of time?
Yes, the layers can be assembled in advance and baked just before serving for convenience.