Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first made moussaka for a Greek dinner party, and its rich aroma and heartwarming taste brought everyone to the table eager for seconds.
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
- 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 (for béchamel)
- Parmesan cheese: 40 g (1/2 cup) grated (for topping)
Instructions
- Roast the eggplant:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. Arrange eggplant slices on 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 the beef filling:
- 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 the 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.
- Assemble the moussaka:
- 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 and rest:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save My family requests this classic dish every autumn, and it has become a Sunday favorite paired with laughter and a simple salad.
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 Enjoy every comforting bite of this Greek classic, perfect for sharing with loved ones and creating cherished mealtime memories.
Recipe Help
- → How should the eggplant be prepared before layering?
Slice the eggplant into 1/2-inch rounds, brush both sides with olive oil, sprinkle lightly with salt, then roast until tender and golden for best texture and flavor.
- → What spices enhance the meat layer?
A mix of ground cinnamon, allspice, dried oregano, black pepper, and salt infuses the beef with warm, aromatic flavors characteristic of Mediterranean cuisine.
- → Can I substitute the ground beef?
Yes, ground lamb or a beef and lamb blend offers a richer taste, aligning well with traditional regional variations.
- → How is the béchamel sauce thickened and enriched?
Butter and flour are cooked to form a roux, then warm milk is whisked in and simmered until smooth and thick. Nutmeg, beaten egg, and Parmesan cheese are stirred in off heat for creaminess and flavor.
- → 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, then let rest before serving for best results.