Pin this 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 for a Mediterranean-themed family dinner after falling in love with its flavors on a trip to Athens. The cheese-topped casserole always brings back memories of lively tables and laughter.
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
- Parmesan cheese: 40 g (1/2 cup), grated plus extra 40 g (1/2 cup) for topping
Instructions
- Roast the Eggplant:
- Preheat oven to 200°C (400°F) and line baking sheets. Arrange eggplant slices, brush with olive oil, sprinkle with 1/2 teaspoon salt. Roast 20 to 25 minutes, turning halfway, until golden and tender. Set aside.
- Cook Beef Filling:
- Heat 2 tablespoons olive oil in skillet over medium. Add onion; cook until soft, about 5 minutes. Stir in garlic and parsley. Sauté 1 minute. Add beef, cook until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, pepper, and remaining salt. Cook 1 minute.
- Add Tomatoes and Wine:
- Add tomato paste, diced tomatoes, and wine. Simmer uncovered 15 to 20 minutes, stirring occasionally, until thickened. Season to taste. Set aside.
- Prepare Béchamel:
- Melt butter in saucepan over medium heat. Whisk in flour, cook 2 minutes. Gradually whisk in warm milk; bring to boil, stirring until thick and smooth (about 5 minutes). Remove from heat, stir in nutmeg. Cool 2 minutes, then whisk in egg and Parmesan quickly.
- Layer & Assemble:
- Lower oven to 180°C (350°F). Layer half the eggplant in a 22x30 cm (9x13-inch) baking dish. Top with beef, then remaining eggplant. Pour béchamel over, then sprinkle with Parmesan.
- Bake:
- Bake 40 to 45 minutes, until golden and bubbling. Let rest 15 minutes before slicing and serving.
Pin this This hearty casserole is a staple at our holiday gatherings. The aroma drifting through the house as it bakes always draws the family to the kitchen long before dinner is served.
Serving Suggestions
Serve with crisp Greek salad dressed in olive oil and lemon, plus slices of rustic bread to soak up every bit of sauce.
Variations
Try swapping beef for ground lamb or a beef-lamb mix for a deeper flavor. For gluten-free, use your favorite gluten-free flour in the béchamel sauce.
Allergen & Nutrition Information
Moussaka contains gluten (flour), dairy (milk, butter, Parmesan), and egg. Each serving has around 450 calories, 27g fat, 26g carbs, and 27g protein. Always check ingredient labels closely if sensitive.
Pin this This moussaka truly brings the flavors of Greece to your table with every comforting bite. Enjoy leftovers warm or cold--they're delicious either way.
Frequently Asked Recipe Questions
- → How should the eggplant be prepared for this dish?
Slice eggplants into thick rounds, brush them with olive oil and salt, then roast until golden and tender to remove excess moisture and develop flavor.
- → What spices enhance the flavor of the meat layer?
A combination of cinnamon, allspice, oregano, black pepper, and salt creates a warm, aromatic profile that complements the beef perfectly.
- → How is the béchamel sauce made creamy and flavorful?
Butter and flour form a roux, to which warm milk is gradually added and cooked until thickened; nutmeg, beaten egg, and Parmesan cheese enrich the sauce’s texture and taste.
- → Can the dish be prepared ahead of time?
Yes, the layers can be assembled in advance and baked later, which helps the flavors meld beautifully.
- → What are good serving suggestions to accompany this dish?
Pair with a crisp Greek salad and crusty bread to balance the richness and add fresh, crunchy textures.