Save to Pinterest A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce baked to golden perfection.
I remember the first time I made moussaka for my family. The fragrant spices and the silky béchamel sauce impressed everyone, and now it's a much-requested dish for Sunday dinner.
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
- Grated Parmesan cheese: 40 g (1/2 cup), plus 40 g (1/2 cup) for topping
Instructions
- Roast 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.
- Prepare Beef Filling:
- 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 Béchamel Sauce:
- 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 to Pinterest Every time I prepare this moussaka, my children gather around, eager to sneak a taste before dinner. It's become our go-to dish for celebrations and cozy nights.
Required Tools
Large skillet, saucepan, baking sheets, 22x30 cm (9x13-inch) baking dish, whisk, chefs knife, cutting board
Allergen Information
Contains: Gluten (flour), Dairy (milk, butter, Parmesan), Egg. May contain: Sulphites (in wine). Always check ingredient labels if sensitive to allergens.
Nutritional Information (per serving)
Calories: 450. Total Fat: 27 g. Carbohydrates: 26 g. Protein: 27 g
Save to Pinterest Serve with a crisp Greek salad and crusty bread for a complete meal. Leftover moussaka tastes even better the next day.
Common Recipe Questions
- → Can ground lamb be used instead of beef?
Absolutely! Substitute lamb or a blend of beef and lamb for deeper, traditional flavor.
- → How do I make the dish gluten-free?
Use gluten-free flour for the béchamel layer to keep the dish suitable for gluten-sensitive diets.
- → What does baking the eggplant accomplish?
Roasting the eggplant removes excess moisture, adds a golden color, and builds savory depth.
- → Why use cinnamon and allspice in the beef mixture?
These warm spices add authentic Mediterranean aroma and complement the richness of the beef.
- → Can this casserole be made ahead?
Yes, you can assemble the layers ahead and bake just before serving for convenience and flavor.
- → What sides pair well?
Crisp Greek salad and crusty bread are classic companions, balancing the casserole's creamy richness.