Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I discovered moussaka while traveling in Greece: the aroma of cinnamon and golden eggplant drew me into a small taverna. Ever since, making this dish brings me back to that sunny afternoon.
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)
- 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)
- Grated Parmesan cheese for topping: 40 g (1/2 cup)
Instructions
- Prepare Eggplant:
- Preheat oven to 200°C (400°F). Line baking sheets and arrange eggplant slices: brush both sides with olive oil, sprinkle with 1/2 teaspoon salt. Roast 20–25 minutes, turning halfway: set aside.
- Make Beef Sauce:
- Heat olive oil in large skillet on medium. Cook onion until soft, about 5 minutes. Stir in garlic and parsley: sauté 1 minute. Add ground beef, breaking up, and brown for 7 minutes. Add cinnamon, allspice, oregano, black pepper, and remaining salt: cook 1 minute.
- Simmer with Tomatoes:
- Add tomato paste, diced tomatoes, and wine. Simmer uncovered 15–20 minutes, stirring, until thickened. Season and set aside.
- Béchamel Sauce:
- Melt butter in saucepan over medium. Whisk in flour and cook 2 minutes, stirring. Gradually pour in warm milk, bring to gentle boil, stirring until thick and smooth (5 minutes). Remove from heat: stir in nutmeg, cool 2 minutes. Whisk in egg and Parmesan quickly.
- Prepare to Bake:
- Lower oven to 180°C (350°F).
- Assembly:
- Layer half the eggplant in a 22x30 cm (9x13-inch) dish. Add all beef mixture, remaining eggplant, then pour béchamel evenly on top and sprinkle with Parmesan.
- Bake and Serve:
- Bake 40–45 minutes until golden on top and bubbling. Rest 15 minutes before slicing and serving.
Save Sharing moussaka with my family is always special: everyone gathers around, eager to dig in. The melted cheese and layers make it a joyful centerpiece for Sunday meals.
Allergen & Nutritional Information
Contains gluten (flour), dairy (milk, butter, Parmesan), and egg. Each serving delivers about 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein. Always check ingredient labels if sensitive to allergens.
Serving Suggestions
Pair with crisp Greek salad and some bread. A glass of red wine complements its warming spices beautifully.
Make-Ahead & Variations
Use gluten-free flour for the béchamel to accommodate special diets: swap beef with lamb or a beef/lamb mix for extra richness. Assemble ahead, then bake when ready to serve.
Save This moussaka delivers a memorable taste with every forkful. The leftovers are just as delicious the next day!
Recipe FAQ
- → How do I prepare the eggplant for baking?
Slice into 1/2-inch rounds, brush with olive oil, sprinkle salt, and roast at 200°C (400°F) for 20-25 minutes until golden and tender.
- → What spices enhance the beef filling?
Cinnamon, allspice, dried oregano, black pepper, and salt give a warm and aromatic flavor to the meat layer.
- → How is the béchamel sauce made creamy and flavorful?
Butter and flour form a roux, warmed milk is added gradually, then nutmeg, egg, and grated Parmesan are whisked in for smooth richness.
- → Can I substitute the meat used in the filling?
Ground lamb or a mix of beef and lamb can be used to add a richer taste while maintaining the dish's classic profile.
- → What is the recommended baking temperature and time?
Bake assembled layers at 180°C (350°F) for 40-45 minutes until the top is golden and bubbling.
- → Are there tips for gluten-free adaptations?
Use gluten-free flour in the béchamel sauce to accommodate gluten-free dietary needs without compromising texture.