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 baked moussaka for my family. The aroma of cinnamon and roasted eggplant brings back memories of festive gatherings and laughter around the table.
Ingredients
- Eggplant: 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
- Oregano: 1 teaspoon, dried
- Black pepper: 1/2 teaspoon, ground
- Salt: 1 teaspoon, divided
- Diced tomatoes: 400 g (14 oz) canned
- Tomato paste: 2 tablespoons
- Red wine: 120 ml (1/2 cup) dry
- 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
- Prep and roast eggplant:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment. Arrange eggplant slices, brush both sides with olive oil, sprinkle 1/2 teaspoon salt, roast for 20–25 minutes (turning halfway) until tender. Set aside.
- Sauté onion and aromatics:
- Heat olive oil in a large skillet over medium. Add onion, cook until soft (5 min). Stir in garlic and parsley; sauté 1 minute.
- Brown beef and season:
- Add ground beef, break up with spoon, cook until browned (7 min). Add cinnamon, allspice, oregano, black pepper, remaining salt. Cook 1 minute.
- Simmer sauce:
- Add tomato paste, diced tomatoes, red wine. Simmer uncovered 15–20 minutes, stirring, until thickened. Season and set aside.
- Béchamel sauce:
- Melt butter in saucepan over medium. Whisk in flour, cook 2 minutes. Gradually whisk in warm milk, bring to gentle boil, stir until thick and smooth (5 min). Remove from heat, stir in nutmeg; cool 2 min. Whisk in egg and Parmesan quickly.
- Lower oven temp:
- Set oven to 180°C (350°F).
- Layer and assemble:
- Layer half the eggplant in 22x30 cm (9x13-inch) baking dish. Top with all beef mixture, then remaining eggplant. Pour béchamel on top, sprinkle with Parmesan.
- Bake:
- Bake 40–45 minutes, until golden and bubbling. Rest 15 minutes, then serve.
Save It warms my heart when my children ask for seconds of this dish. Sharing moussaka always turns dinner into a celebration in our kitchen.
Serving Suggestions
Pair with a crisp Greek salad, crusty bread, and a glass of dry red wine for a complete meal.
Substitutions & Variations
Try ground lamb for a deeper flavor, or use a mix of beef and lamb. For vegetarians, swap out meat for lentils and mushrooms.
Make Ahead & Storage
Assemble moussaka in advance and bake when ready to serve. Leftovers keep well in the fridge for up to 3 days, and the dish also freezes beautifully.
Save Enjoy this comforting moussaka hot from the oven. The layers of tender eggplant, spiced beef, and creamy sauce are always irresistible.
Recipe FAQ Section
- → How do I achieve tender eggplant slices?
Slice eggplants evenly and roast them brushed with olive oil and salt until golden and soft, turning halfway for even cooking.
- → What spices enhance the beef layer?
Cinnamon, allspice, oregano, black pepper, and salt create a savory and aromatic flavor profile that complements the meat.
- → How is the béchamel sauce prepared?
Butter is melted and mixed with flour, then warm milk is gradually added and cooked until thickened. Nutmeg, egg, and Parmesan are whisked in for richness.
- → Can the dish be assembled in advance?
Yes, layers can be assembled ahead of time and baked later, allowing flavors to meld while saving preparation time.
- → What wine pairs well with this dish?
A dry red wine with moderate tannins enhances the rich meat and tomato sauce layers, complementing the overall flavors.