Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted homemade moussaka while visiting family in Athens, and it instantly became a beloved tradition for Sunday meals and celebrations.
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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 40 g (1/2 cup) for topping)
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Instructions
- Prepare oven and eggplant:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment paper. Arrange eggplant slices, brush with olive oil, sprinkle with 1/2 teaspoon salt. Roast for 20–25 minutes, turning halfway, until golden and tender. Set aside.
- Make 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 ground beef, cook and break up, until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, pepper, and remaining 1/2 teaspoon salt, cook for 1 minute. Add tomato paste, diced tomatoes, and wine. Simmer uncovered 15–20 minutes, stirring, until thickened. Season to taste.
- Prepare béchamel sauce:
- Melt butter in saucepan over medium. Whisk in flour, cook 2 minutes, stirring. Gradually whisk in warm milk, bring to gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat. Stir nutmeg, cool 2 minutes, then 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 beef mixture, then rest of eggplant. Pour béchamel evenly on top and sprinkle with Parmesan.
- Bake:
- Bake 40–45 minutes until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This was always one of my grandmother's specialties, shared on festive tables and bringing everyone together with flavorful layers and creamy sauce.
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Serving Suggestions
Enjoy moussaka with a crisp Greek salad and crusty bread for a complete meal.
Make Ahead Tips
Moussaka can be assembled in advance, refrigerated, then baked just before serving for maximum convenience.
Ingredient Swaps
Substitute ground lamb or a beef/lamb mix for deeper flavor, or use gluten-free flour for a gluten-friendly option.
Save 
Moussaka is a true centerpiece dish—rich, hearty, and worth every step for its fantastic flavors and memories.
