Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first made this moussaka for a holiday dinner, and the bubbling golden top drew everyone to the table. The aroma always reminds me of cheerful evenings spent with friends savoring homemade Greek dishes.
Ingredients
- Eggplant: 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
- Prepare oven and roast eggplant:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment paper. Arrange eggplant slices, brush with olive oil and sprinkle with half the salt. Roast for 20–25 minutes, turning halfway, until golden and tender. Set aside.
- Cook beef mixture:
- 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 beef, breaking it up, and cook until browned, 7 minutes. Add cinnamon, allspice, oregano, black pepper, and remaining salt. Cook for 1 minute.
- Simmer sauce:
- Add tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Set aside.
- Prepare béchamel sauce:
- Melt butter in saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring. Gradually whisk in warm milk and bring to boil, stirring until thick and smooth, about 5 minutes. Remove from heat. Stir in nutmeg, cool for 2 minutes, then 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) dish, top with all beef mixture, then remaining eggplant. Pour béchamel on top and sprinkle with Parmesan.
- Bake:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This recipe always gets rave reviews from my family, and everyone gathers for seconds before the dish even cools.
Required Tools
Large skillet, saucepan, baking sheets, 22x30 cm 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: 450 Calories, 27 g total fat, 26 g carbohydrates, 27 g protein
Save Moussaka is even better reheated the next day. Serve with a simple Greek salad for a classic meal.
Recipe Guide
- → How do you prepare the eggplant for this dish?
The eggplants are sliced into 1/2-inch rounds, brushed with olive oil and salt, then roasted until tender and golden, ensuring a rich flavor and pleasant texture.
- → What spices are used to flavor the beef layer?
Ground cinnamon, allspice, dried oregano, black pepper, and salt combine to create a warm and aromatic profile enhancing the beef.
- → How is the béchamel sauce made creamy?
Butter and flour form a roux, to which warm milk is gradually whisked until thickened. Nutmeg, beaten egg, and grated Parmesan are then incorporated for a creamy, smooth sauce.
- → What is the baking process for this layered casserole?
After assembling the layers of roasted eggplant, beef mixture, and béchamel, bake at 180°C (350°F) for 40-45 minutes until golden and bubbling.
- → Can the dish be prepared ahead of time?
Yes, the casserole can be assembled in advance and baked later, allowing flavors to meld and simplifying meal prep.