Moussaka Beef Eggplant Layers

Featured in: Dinner Grin

This Greek casserole features tender slices of roasted eggplant layered with a spiced ground beef mixture and topped with a creamy, nutmeg-scented béchamel sauce. The dish is baked until golden and bubbling, delivering a hearty blend of savory flavors and smooth textures. Preparation involves roasting eggplant, simmering spiced beef with tomatoes and red wine, making a silky béchamel enriched with Parmesan and egg, then assembling the layers before baking. It’s a satisfying meal ideal for sharing.

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By Hannah Lewis

Updated on Sat, 15 Nov 2025 10:06:00 GMT

Golden-baked Moussaka with layers of eggplant, savory beef, and creamy béchamel, ideal for dinner. | grinnosh.com

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.

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)

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.

This was always one of my grandmother's specialties, shared on festive tables and bringing everyone together with flavorful layers and creamy sauce.

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.

A close-up of a steaming Moussaka, showcasing the rich layers of beef and sauce. | grinnosh.com

Moussaka is a true centerpiece dish—rich, hearty, and worth every step for its fantastic flavors and memories.

Moussaka Beef Eggplant Layers

Tender eggplant and spiced beef layered with creamy béchamel, baked to golden perfection.

Prep duration

35 min

Cook duration

75 min

Complete duration

110 min

Created by Hannah Lewis

Type Dinner Grin

Skill level Medium

Heritage Greek

Output 6 Portions

Dietary guidelines None specified

Components

Vegetables

01 2 large eggplants, sliced into 1/2-inch rounds

02 1 large onion, finely chopped

03 2 cloves garlic, minced

04 2 tablespoons chopped fresh parsley

Meat

01 1.1 pounds ground beef

Spices & Seasonings

01 1 teaspoon ground cinnamon

02 1/2 teaspoon ground allspice

03 1 teaspoon dried oregano

04 1/2 teaspoon ground black pepper

05 1 teaspoon salt, divided

Tomato Sauce

01 14 ounces canned diced tomatoes

02 2 tablespoons tomato paste

03 1/2 cup dry red wine

04 2 tablespoons olive oil, plus extra for brushing eggplant

Béchamel Sauce

01 1/4 cup unsalted butter

02 1/2 cup all-purpose flour

03 2 1/2 cups whole milk, warmed

04 1/4 teaspoon ground nutmeg

05 1 large egg, lightly beaten

06 1/2 cup grated Parmesan cheese

For Assembly

01 1/2 cup grated Parmesan cheese (for topping)

Directions

Stage 01

Preheat oven and prepare eggplant: Preheat the oven to 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 to 25 minutes, turning halfway through, until golden and tender. Set aside.

Stage 02

Cook aromatics and herbs: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and chopped parsley; cook for an additional minute.

Stage 03

Brown ground beef with spices: Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 7 minutes. Incorporate ground cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook while stirring for 1 minute.

Stage 04

Simmer tomato sauce: Stir in tomato paste, canned diced tomatoes, and red wine. Allow the mixture to simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed, then remove from heat.

Stage 05

Prepare béchamel sauce: In a saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 2 minutes without browning. Gradually add warm whole milk, whisking constantly, and bring to a gentle boil. Stir continuously until sauce thickens and becomes smooth, about 5 minutes. Remove from heat, stir in ground nutmeg, and let cool for 2 minutes. Quickly whisk in beaten egg and grated Parmesan until fully combined.

Stage 06

Assemble the casserole: Reduce oven temperature to 350°F. In a 9x13-inch baking dish, layer half the roasted eggplant slices evenly. Spread the entire beef mixture over the eggplant, then layer the remaining eggplant on top. Pour the béchamel sauce evenly over the layers and sprinkle with additional grated Parmesan cheese.

Stage 07

Bake and rest: Bake in the preheated oven for 40 to 45 minutes, until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.

Necessary tools

Large skillet
Saucepan
Baking sheets
9x13-inch baking dish
Whisk
Chef’s knife
Cutting board

Allergy details

Review each component for potential allergens and consult with healthcare professionals if you're uncertain about ingredients.

Contains gluten (flour), dairy (milk, butter, Parmesan), and egg.
May contain sulphites from red wine.

Nutrient content (per portion)

These values are approximate guidelines only and shouldn't replace professional nutritional advice.

Energy: 450
Fats: 27 g
Carbohydrates: 26 g
Proteins: 27 g