Pin it A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first encountered moussaka during a family trip to Greece, where each restaurant showcased their own twist. Since then, it's become a celebratory favorite at home, and friends always request the recipe!
Ingredients
- Eggplants: 2 large, sliced into 1/2-inch rounds
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Parsley: 2 tablespoons chopped fresh
- 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
- Parmesan cheese: 40 g (1/2 cup), grated
- Parmesan cheese (for topping): 40 g (1/2 cup), grated
Instructions
- Roast the 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.
- Prepare the Beef Sauce:
- 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 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 the Béchamel:
- 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.
Pin it We always make moussaka for family gatherings & friends look forward to bringing leftovers home! It's a tradition that brings everyone together around the table.
Serving Suggestions
Pair moussaka with a bright Greek salad and slices of crusty bread to balance the creamy richness. A glass of light red wine complements the spices beautifully.
Make It Your Own
Swap ground lamb or use a blend of beef and lamb for a deeper flavor. For a gluten-free version, substitute gluten-free flour in the béchamel layer.
Storing & Reheating
Leftover moussaka keeps well in the fridge for 3–4 days. Reheat slices in the oven at 160°C (320°F) until warmed through.
Pin it Each bite of moussaka is a taste of Greece. Enjoy this hearty dish with those you love!
Recipe Questions & Answers
- → What type of meat is used in this dish?
Ground beef is used, seasoned with cinnamon, allspice, oregano, and black pepper for a rich flavor.
- → How is the eggplant prepared before layering?
Eggplant slices are brushed with olive oil, salted, and roasted until tender and golden before assembling.
- → What is the béchamel sauce made from?
Butter, flour, warm milk, nutmeg, egg, and Parmesan combine to create a creamy béchamel sauce.
- → Can this dish be prepared in advance?
Yes, it can be assembled ahead of time and baked later, making it convenient for planning.
- → Are there alternatives to ground beef for the filling?
Ground lamb or a beef-lamb mix can be used for a richer flavor variation.