Save Pin A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tried making moussaka on a chilly weekend, and its warmth filled the kitchen with a truly inviting aroma. The process is a little involved, but watching the golden top bubble in the oven is so rewarding.
Ingredients
- Eggplants: 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
- Large egg: 1, lightly beaten
- Grated Parmesan cheese: 40 g (1/2 cup) in béchamel + 40 g (1/2 cup) for topping
Instructions
- Prepare the Eggplant:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment paper. Arrange eggplant slices, brush with olive oil, and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway, until tender. Set aside.
- Cook the Beef Filling:
- In a large skillet over medium heat, add 2 tablespoons olive oil. Cook onion until soft. Add garlic and parsley, sauté for 1 minute. Add ground beef and cook until browned. Stir in cinnamon, allspice, oregano, black pepper, and remaining salt. Add tomato paste, diced tomatoes, and wine. Simmer uncovered for 15 to 20 minutes until thickened. Season and set aside.
- Make the Béchamel:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in warm milk, bring to a gentle 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 to 180°C (350°F). Layer half eggplant in a 22x30 cm (9x13-inch) baking dish. Add all beef mixture, then remaining eggplant. Pour béchamel on top and sprinkle Parmesan.
- Bake and Serve:
- Bake for 40 to 45 minutes until golden and bubbling. Rest for 15 minutes before slicing and serving.
Save Pin My family loves gathering around the table for this dish, especially with a Greek salad on the side. It's a perfect way to bring everyone together for a memorable dinner.
Required Tools
Large skillet, saucepan, baking sheets, baking dish, whisk, knife, and cutting board will help you easily prepare and assemble your moussaka.
Allergen Information
Contains gluten (from flour), dairy (milk, butter, Parmesan), and egg. Red wine may contain sulphites—check labels if sensitive.
Nutritional Information
Each serving provides about 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Save Pin Enjoy moussaka fresh out of the oven or make it ahead for an effortless meal later. Leftovers taste even better the next day!
Recipe FAQs
- → How should the eggplant be prepared for best texture?
Slice eggplants into half-inch rounds, brush with olive oil and salt, then roast until golden and tender to reduce moisture and enhance flavor.
- → What spices enhance the beef layer?
A blend of cinnamon, allspice, oregano, black pepper, and salt gives the beef a warm and aromatic character, complementing the tomato base.
- → How is the béchamel sauce thickened and flavored?
Butter and flour form a roux, to which warm milk is gradually whisked in and cooked until smooth and thick. Nutmeg, egg, and Parmesan add depth and richness.
- → Can the layers be assembled ahead of time?
Yes, layering can be done in advance. Cover and refrigerate until baking time to allow flavors to meld before cooking thoroughly.
- → What oven settings ensure the ideal bake?
Begin by roasting eggplant at 200°C (400°F), then bake the assembled dish at 180°C (350°F) for 40-45 minutes until golden and bubbling.