Save to Pinterest A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
Moussaka always brings me back to family gatherings where we’d pass plates of golden slices around the table, savoring each creamy bite and sharing stories. Baking it for the first time felt like learning a time-honored ritual.
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
- Egg: 1 large, lightly beaten
- Grated Parmesan cheese: 40 g (1/2 cup)
- Grated Parmesan cheese (for topping): 40 g (1/2 cup)
Instructions
- Prepare 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.
- Cook beef filling:
- Heat 2 tablespoons olive oil in large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and parsley; saute for 1 minute. Add ground beef, breaking it up with 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 béchamel sauce:
- Melt butter in saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Gradually whisk in warm milk and bring to 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 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 rest of eggplant. Pour béchamel evenly on top and sprinkle with Parmesan.
- Bake and serve:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save to Pinterest Gathering around this casserole always meant laughter and second helpings in my family, especially when someone tried to sneak an extra cheesy corner piece.
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 to Pinterest This classic moussaka is perfect for both Sunday dinners and special occasions. Serve with a Greek salad for a truly authentic feast.
Recipe FAQs
- → How should the eggplants be prepared for the best texture?
Slice the eggplants into 1/2-inch rounds, brush with olive oil, season lightly, and roast until golden and tender to avoid excess moisture.
- → What spices enhance the flavor of the beef layer?
Ground cinnamon, allspice, oregano, black pepper, and a bit of salt contribute to a warm, aromatic flavor profile.
- → How is the béchamel sauce thickened properly?
Melt butter and whisk in flour to form a roux, then gradually add warm milk while stirring until the sauce thickens smoothly.
- → Can this dish be prepared in advance?
Yes, assembly can be done ahead of time; just refrigerate and bake shortly before serving to maintain freshness.
- → What alternatives are there for ground beef in this dish?
Ground lamb or a blend of beef and lamb can be used for a richer, more traditional flavor.