Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tried moussaka on a family trip to Athens. The combination of soft roasted eggplant and fragrant beef reminded me of cozy home gatherings. It quickly became our go-to for sharing at holiday dinners.
Ingredients
- Eggplant: 2 large, sliced into 1/2-inch rounds
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tablespoons, chopped
- Ground beef: 500 g (1.1 lbs)
- Ground cinnamon: 1 teaspoon
- Ground allspice: 1/2 teaspoon
- Dried oregano: 1 teaspoon
- Ground black pepper: 1/2 teaspoon
- Salt: 1 teaspoon, divided
- Canned diced tomatoes: 400 g (14 oz)
- Tomato paste: 2 tablespoons
- Dry red wine: 120 ml (1/2 cup)
- Olive oil: 2 tablespoons (plus extra for brushing eggplant)
- Unsalted butter: 60 g (1/4 cup)
- All-purpose flour: 60 g (1/2 cup)
- Whole milk: 600 ml (2 1/2 cups), warmed
- Ground nutmeg: 1/4 teaspoon
- Large egg: 1, lightly beaten
- Grated Parmesan cheese: 40 g (1/2 cup) for sauce, 40 g (1/2 cup) for topping
Instructions
- Roast the Eggplant:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. Arrange eggplant slices and brush both sides with olive oil, sprinkle with 1/2 teaspoon salt. Roast 20–25 minutes, turning halfway, until golden. Set aside.
- Prepare the Beef Sauce:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion, cook until soft, about 5 minutes. Stir in garlic and parsley, sauté 1 minute. Add ground beef and break apart with a spoon, cook until browned, 7 minutes. Add cinnamon, allspice, oregano, pepper, and remaining 1/2 teaspoon salt; cook 1 minute. Stir in tomato paste, diced tomatoes, and red wine. Simmer uncovered 15–20 minutes, until thickened. Set aside.
- Make Béchamel Sauce:
- Melt butter in saucepan over medium heat. Whisk in flour, cook 2 minutes, stirring constantly. Gradually whisk in warm milk, bring to gentle boil and stir until thick and smooth, about 5 minutes. Remove from heat, stir in nutmeg. Allow to cool 2 minutes, then quickly whisk in egg and Parmesan.
- Assemble:
- Lower oven to 180°C (350°F). Layer half the roasted eggplant in a 22x30 cm (9x13-inch) baking dish. Top with all beef mixture, remaining eggplant, then pour béchamel on top. Sprinkle with Parmesan cheese.
- Bake and Serve:
- Bake 40–45 minutes until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This moussaka became a Sunday favorite after my kids helped layer the ingredients for our family dinner. The creamy topping and fragrant spices always bring back cherished memories.
Required Tools
For this recipe, you will need a large skillet, saucepan, baking sheets, a 22x30 cm (9x13-inch) baking dish, a whisk, a chefs knife, and a cutting board.
Allergen Information
Contains gluten (flour), dairy (milk, butter, Parmesan), and egg. If you are sensitive to sulphites, be cautious with red wine. Always check your ingredient labels.
Nutritional Information
Each serving provides approximately 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Save For a classic Greek meal, pair your moussaka with salad and fresh bread. Let it cool before serving for perfect slices.
Cooking Questions & Answers
- → How do I prevent eggplant from becoming soggy?
Roast sliced eggplant brushed with olive oil and lightly salted until golden. This dries excess moisture and enhances flavor without sogginess.
- → Can I substitute ground beef with other meats?
Yes, ground lamb or a beef-lamb mix works well, adding a richer flavor typical in some regional variations.
- → What is the best way to achieve a smooth béchamel sauce?
Whisk butter and flour over medium heat before gradually adding warm milk, stirring constantly to avoid lumps and create creamy texture.
- → How do spices affect the dish’s flavor?
Cinnamon, allspice, and oregano provide warmth and depth, complementing the meat and tomato base for an authentic taste.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble layers in the baking dish and refrigerate before baking. This allows flavors to meld and makes serving convenient.