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 was for a family dinner when I wanted to introduce Greek flavors at home. Each bite brings back those moments of laughter and satisfaction around our table.
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
- Dried oregano: 1 teaspoon
- Black pepper: 1/2 teaspoon ground
- 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
- 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 Oven & 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 Beef Mixture:
- 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 thick. 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.
- Lower Oven Temperature:
- Lower oven temperature to 180°C (350°F).
- Assemble Moussaka:
- 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 & Serve:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This moussaka became a family favorite after a cousin brought it to a reunion, and now we all look forward to making it together for special dinners.
Serving Suggestions
Enjoy moussaka with a crisp Greek salad and a slice of crusty bread to round out your Mediterranean meal.
Variations
Try a mix of ground beef and lamb for deeper flavor, or use gluten-free flour if needed. You can prepare moussaka up to a day ahead and bake just before serving.
Nutrition & Allergens
Each serving (1/6 recipe) is about 450 calories, with 27 g fat, 26 g carbohydrates, and 27 g protein. Always check labels if sensitive to allergens.
Save Moussaka is sure to impress guests and satisfy every craving for classic Greek comfort food. Enjoy every bite and the warmth it brings to the table!
Recipe FAQs
- → How do I prepare the eggplant for layering?
Slice eggplants into 1/2-inch rounds, brush both sides with olive oil and sprinkle with salt, then roast until tender and golden.
- → What spices enhance the beef filling?
A blend of cinnamon, allspice, oregano, black pepper, and salt adds warmth and depth to the ground beef.
- → How is the béchamel sauce made creamy and smooth?
Butter and flour are cooked to form a roux before gradually whisking in warm milk. Nutmeg, beaten egg, and Parmesan cheese are added off the heat for richness.
- → Can this dish be prepared ahead of time?
Yes, layers can be assembled and refrigerated before baking to save time on serving day.
- → What dishes pair well with this layered casserole?
A crisp Greek salad and fresh crusty bread complement the rich textures and flavors.
- → Is it possible to substitute ground beef with other meats?
Ground lamb or a beef-lamb mixture can be used for a different but equally delicious flavor profile.