Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
The first time I made moussaka, I was amazed by the comforting aroma that filled the kitchen while it baked. It's the dish I reach for to celebrate family gatherings, especially when everyone craves something hearty and warming.
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
- Egg: 1 large, lightly beaten
- Parmesan cheese: 40 g (1/2 cup), grated
- Parmesan cheese (for topping): 40 g (1/2 cup), grated
Instructions
- Prepare oven and eggplant:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment paper. Arrange eggplant slices on sheets, brush both sides with olive oil, sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway, until golden and tender. Set aside.
- Cook beef filling:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add onion; 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. Brown for about 7 minutes.
- Spice and simmer:
- Add cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook 1 minute. Stir in tomato paste, diced tomatoes, and red wine. Simmer uncovered 15 to 20 minutes, stirring occasionally, until thick. Adjust seasoning. Set aside.
- Make béchamel sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour, cook 2 minutes, stirring. Gradually whisk in warm milk, bring to gentle boil. Cook, stirring, until thick and smooth, about 5 minutes. Remove from heat. Stir in nutmeg; cool 2 minutes, then whisk in egg and Parmesan quickly.
- Lower oven and assemble:
- Reduce oven to 180°C (350°F). Layer half the eggplant in a 22x30 cm (9x13-inch) baking dish. Top with all beef mixture, then rest of eggplant. Pour béchamel evenly on top and sprinkle with Parmesan.
- Bake and serve:
- Bake 40 to 45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This dish always brings back memories of Sunday dinners with my family gathered around the table, eager to dig into the bubbling casserole.
Serving Suggestions
Pair moussaka with a fresh Greek salad loaded with cucumbers, tomatoes, and feta for a balanced meal. A side of crusty bread is perfect for soaking up any sauce left on the plate.
Make Ahead Tips
Assemble the moussaka up to a day in advance, cover, and refrigerate. Bake just before serving to enjoy fresh flavors.
Allergen & Nutrition Info
This recipe contains gluten (flour), dairy (milk, butter, Parmesan), and egg. Each serving provides about 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Save Moussaka tastes even better the next day as the flavors meld. Enjoy every comforting bite!
Recipe Questions & Answers
- → How do you prepare the eggplant for this dish?
Slice eggplants into 1/2-inch rounds, brush with olive oil and salt, then roast at 400°F until golden and tender, turning halfway through.
- → What spices enhance the beef layer?
Ground cinnamon, allspice, oregano, black pepper, and salt provide a warm and aromatic flavor to the spiced beef.
- → How is the béchamel sauce made creamy and flavorful?
Butter and flour form a roux, to which warm milk is gradually whisked in and cooked until smooth, then nutmeg, egg, and grated Parmesan cheese are added for richness.
- → Can different meats be used in this dish?
Yes, ground lamb or a beef-lamb blend can be substituted for a richer, more savory flavor profile.
- → What is the ideal baking method for the assembled layers?
Layer the roasted eggplant, spiced meat mixture, and béchamel sauce in a baking dish, then bake at 350°F until golden and bubbling, allowing flavors to meld.