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 after returning from a trip to Athens& it instantly became a family favorite for special weekend dinners.
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
- Black pepper: 1/2 teaspoon, ground
- 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
- Parmesan cheese: 40 g (1/2 cup) grated, plus 40 g (1/2 cup) grated for topping
Instructions
- Prepare Eggplant:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. Arrange eggplant slices on the 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 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 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 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:
- 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:
- Bake for 40&45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save Baking this together with my kids always fills the kitchen with incredible aromas& makes it a cozy, delicious Sunday tradition.
Serving Suggestions
Pair moussaka with a crisp Greek salad and a loaf of crusty bread for an authentic Mediterranean meal experience.
Allergen Information
Contains gluten (flour), dairy (milk, butter, Parmesan), and egg. May contain sulphites from wine. Always check ingredient labels if sensitive to allergens.
Storage and Make-Ahead Tips
You can assemble moussaka in advance and refrigerate (unbaked) for up to one day; bake when ready to serve. Leftovers reheat beautifully for lunch the next day.
Save This moussaka is sure to impress& every bite is a taste of Greece. Enjoy sharing it with your favorite people!
Recipe Guide
- → How should the eggplant be prepared for best texture?
Slice the eggplants into 1/2-inch rounds, brush with olive oil, season lightly, and roast until golden and tender to avoid sogginess.
- → What spices enhance the beef mixture?
A combination of ground cinnamon, allspice, oregano, black pepper, and salt brings warmth and aromatic notes to the beef.
- → How is the béchamel sauce made creamy and smooth?
By melting butter, stirring in flour, then gradually whisking in warm milk and cooking until thickened, finishing with nutmeg, egg, and Parmesan for richness.
- → Can this dish be prepared in advance?
Yes, the layers can be assembled beforehand and baked just before serving to save time while maintaining flavor and texture.
- → What side dishes complement this meal well?
A crisp Greek salad and crusty bread pair nicely, balancing the richness of the main dish with fresh and crunchy textures.
- → Are there alternatives to ground beef in the filling?
Ground lamb or a beef-lamb mixture can be used to add a deeper, more traditional flavor profile.