Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
Moussaka always takes me back to lively family dinners where the hearty aroma of spices wafted through the kitchen as we eagerly awaited a bubbling casserole from the oven.
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
- 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, plus 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.
- Cook the Beef Mixture:
- Meanwhile, 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; 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.
- Make the Béchamel:
- For the béchamel, 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 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This dish always draws my family together at the dinner table, and leftovers are even better the next day after the flavors meld.
Serving Suggestions
Pair moussaka with a crisp Greek salad and a loaf of bread for a traditional meal that celebrates Greek hospitality.
Allergen Information
Contains: Gluten (flour), Dairy (milk, butter, Parmesan), Egg. May contain: Sulphites (in wine). Always check ingredient labels if sensitive to allergens.
Nutrition Facts
Per serving: 450 calories, 27 g total fat, 26 g carbohydrates, 27 g protein.
Save Serve warm and don't forget to gather everyone for a taste of Greece right at your table!
Recipe FAQ
- → How do I prepare the eggplant for this dish?
Slice eggplants into rounds, brush with olive oil and salt, then roast until tender and golden for best texture and flavor.
- → What spices enhance the beef mixture?
Cinnamon, allspice, dried oregano, black pepper, and salt provide a warm, aromatic profile complementing the beef.
- → How is the béchamel sauce made smooth and creamy?
Start with a butter and flour roux, then gradually whisk in warm milk until thickened, finishing with nutmeg, egg, and Parmesan for richness.
- → Can other meats be used for the layers?
Substituting ground lamb or mixing lamb and beef offers a richer option while maintaining traditional flavors.
- → What is the best oven temperature and baking time?
Bake at 180°C (350°F) for 40–45 minutes until the top is golden and the filling is bubbling, then rest before serving.
- → Are there gluten-free adaptations?
Use gluten-free flour in the béchamel sauce for a gluten-free variation without compromising texture.