Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
This moussaka reminds me of special family dinners where the scent of cinnamon and roasted eggplant filled our kitchen. Each time I make it, the rich béchamel and beef sauce bring back those cozy nights.
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 Eggplant:
- Preheat oven to 200°C (400°F). Arrange eggplant slices on baking 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.
- Sauté Meat & Veggies:
- Heat olive oil in a large skillet over medium heat. Add onion, cook until soft (about 5 minutes). Stir in garlic and parsley; sauté for 1 minute. Add ground beef, cook until browned (about 7 minutes). Stir in cinnamon, allspice, oregano, black pepper, and remaining salt. Cook for 1 minute.
- Make Sauce:
- Add tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring, until thickened. Season to taste, then set aside.
- Prepare Béchamel:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring. Gradually whisk in milk; bring to a gentle boil, stirring often until thickened (about 5 minutes). Remove from heat. Stir in nutmeg, cool briefly, then whisk in egg and Parmesan quickly.
- Assemble Moussaka:
- Lower oven temperature to 180°C (350°F). Layer half the eggplant in a 22x30 cm (9x13-inch) baking dish. Top with all beef mixture, then remaining eggplant. Pour béchamel evenly over and sprinkle with Parmesan.
- Bake & Serve:
- Bake 40–45 minutes, until golden and bubbling. Rest 15 minutes before serving.
Save We often made this together for family celebrations, with everyone helping layer eggplant and topping with parmesan. The rich aroma always brought us to the table eager for a slice.
Serving Suggestions
Enjoy moussaka with a crisp Greek salad and freshly baked bread. A light red wine pairs beautifully with the baked spices.
Allergen Information
Contains gluten, dairy, egg. May contain sulphites from wine. Always check ingredient labels if sensitive to allergens.
Required Tools
Large skillet, saucepan, baking sheets, 22x30 cm dish, whisk, chefs knife, cutting board
Save Enjoy every creamy, hearty bite of this Greek favorite with family. Leftovers taste even better the next day.
Recipe FAQs
- → How should the eggplant be prepared for best texture?
Slicing eggplant into 1/2-inch rounds, salting lightly, and roasting with olive oil until golden ensures tenderness and prevents sogginess.
- → What spices enhance the beef layer?
A blend of cinnamon, allspice, oregano, black pepper, and salt brings warmth and depth to the ground beef mixture.
- → How is the béchamel sauce made creamy and smooth?
By cooking butter and flour into a roux, slowly whisking in warm milk, then mixing in nutmeg, beaten egg, and Parmesan for richness and smooth texture.
- → Can this dish be prepared ahead of time?
Yes, the layers can be assembled in advance and baked later, allowing flavors to meld and convenience for serving.
- → What serving suggestions complement this Greek casserole?
Serving with a crisp Greek salad and crusty bread balances the rich, hearty layers for a complete meal.