Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I fondly remember the first time I made moussaka for family dinner, when the aroma filled our kitchen and everyone eagerly waited for the bubbly golden casserole to be served.
Ingredients
- Eggplants: 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
- Diced tomatoes: 400 g (14 oz) canned
- 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
- Grated Parmesan cheese: 40 g (1/2 cup) for sauce and 40 g (1/2 cup) for topping
Instructions
- Prepare the 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 20–25 minutes, turning halfway, until golden and tender. Set aside.
- Make 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 15–20 minutes, stirring occasionally, until thickened. Season to taste and set aside.
- Prepare 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.
- Layer and Bake:
- 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 for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save Whenever we make this for Sunday lunch, it brings back memories of holidays in Greece and everyone reaching for a second helping at the table.
Serving Suggestions
Pair with a crisp Greek salad, fresh herbs, and warm bread for a complete meal.
Make-Ahead & Storage
Moussaka can be assembled in advance and refrigerated. Bake when ready, and refrigerate leftovers for up to 3 days. Reheat gently.
Allergen & Nutrition Info
This dish contains gluten, dairy, and egg. Each serving provides about 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Save Enjoy this comforting moussaka with friends and family, savoring its delicious layers right out of the oven. Each bite is a simple celebration of Greek flavors.
Recipe Questions & Answers
- → How should the eggplant be prepared before baking?
Slice eggplants into 1/2-inch rounds, brush with olive oil, sprinkle with salt, and roast until golden and tender to reduce bitterness and moisture.
- → What spices enhance the beef layer?
Ground cinnamon, allspice, dried oregano, black pepper, and salt combine to create a warm and aromatic flavor profile in the beef mixture.
- → How is the béchamel sauce enriched?
The béchamel is made with butter, flour, warm milk, nutmeg, beaten egg, and grated Parmesan for a creamy, slightly nutty topping.
- → Can the dish be prepared ahead of time?
Yes, it can be assembled in advance and baked later, allowing flavors to meld and saving cooking time on the day of serving.
- → What wine type is used in the tomato sauce?
Dry red wine adds depth and subtle acidity to the simmered tomato sauce mingled with beef and spices.