Save to Pinterest A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce baked to golden perfection. Perfect for festive gatherings or a comforting family meal, this Moussaka delivers bold Mediterranean flavors in each hearty slice.
I learned to make moussaka at a small seaside taverna in Greece, watching locals layer the ingredients with care and patience. The creamy béchamel and warmly spiced beef make this dish a favorite in our home whenever we crave something special.
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
- Parmesan cheese for topping: 40 g (1/2 cup), grated
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 to 25 minutes, turning halfway, until golden and tender. Set aside.
- Sauté vegetables:
- 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.
- Brown beef & season:
- 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.
- Make tomato sauce:
- Add tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Season to taste and set aside.
- Prepare 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 casserole:
- 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 cheese.
- Bake moussaka:
- Bake for 40 to 45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save to Pinterest Sharing moussaka always brings back memories of family Sunday dinners. Everyone gathers around, excited for that first slice bursting with flavor.
Serving Suggestions
Pair this hearty dish with a crisp Greek salad and warm, crusty bread for a complete Mediterranean meal.
Allergen & Nutritional Information
This recipe contains gluten (flour) and dairy (milk, butter, Parmesan) and egg. Each serving delivers about 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Required Tools
You will need a large skillet, saucepan, baking sheets, whisk, chef's knife, cutting board, and a 22x30 cm (9x13-inch) baking dish.
Save to Pinterest For an authentic taste of Greece, try preparing this casserole a day ahead: the flavors only get better overnight. Enjoy every comforting bite.
Recipe FAQs
- → What type of meat works best for this dish?
Ground beef is traditional, but a mix with lamb or solely lamb can add richer flavor. Choose fresh, lean ground meat for best results.
- → How should the eggplants be prepared before layering?
Slice into half-inch rounds, brush with olive oil, season lightly, and roast until golden and tender to enhance flavor and texture.
- → What spices enhance the filling’s flavor?
Cinnamon, allspice, dried oregano, black pepper, and salt combine to create a warm and aromatic savory profile.
- → How is the béchamel sauce made creamy and smooth?
Butter and flour are cooked into a roux, then warmed milk is whisked in gradually, cooking until thickened. Nutmeg, egg, and Parmesan added for richness and silkiness.
- → Can this dish be prepared ahead of time?
Yes, it can be fully assembled then stored before baking later, which allows flavors to meld and simplifies serving.
- → Are there gluten-free alternatives for the béchamel?
Gluten-free flour can substitute all-purpose flour in the sauce for those avoiding gluten without compromising texture.