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 during a cozy dinner at a friend's house in Athens and was amazed by how beautifully the savory beef melded with creamy sauce and roasted eggplant.
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
- Grated Parmesan cheese: 40 g (1/2 cup) plus 40 g (1/2 cup) for topping
Instructions
- Prep 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 Beef Filling:
- 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 and saute 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 & Bake:
- 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 for 40–45 minutes, until golden and bubbling. Let rest 15 minutes before slicing and serving.
Save This moussaka was a hit at our last family reunion—every slice disappeared fast, and even picky eaters loved its rich, layered taste.
Serving Suggestions
Pair moussaka with a crisp Greek salad tossed in olive oil and lemon, and serve alongside slices of crusty bread for a complete Mediterranean meal.
Allergy & Nutrition Facts
Contains gluten (flour), dairy (milk, butter, Parmesan), and egg. May contain sulphites (in wine). Each serving provides about 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Make-Ahead & Variations
Moussaka can be assembled earlier in the day and baked at dinner time. For a richer flavor, use ground lamb or a beef/lamb mix.
Save For best results, let your moussaka set after baking before slicing. Enjoy warm for comfort and unbeatable flavor.
Recipe FAQ
- → How can I make the eggplant tender without making it soggy?
Roasting eggplant slices with a light brushing of olive oil at high heat helps achieve a tender yet firm texture without sogginess. Turning them halfway ensures even cooking.
- → Can I substitute the ground beef with another protein?
Yes, ground lamb or a mix of beef and lamb can be used for a richer taste, maintaining the layered casserole balance.
- → What spices enhance the flavor of the meat layer?
Cinnamon, allspice, oregano, and black pepper add a warm and aromatic profile that complements the tomato and meat mixture perfectly.
- → How is the béchamel sauce prepared without lumps?
Whisking butter and flour continuously before slowly adding warm milk helps create a smooth béchamel. Removing from heat before adding the egg prevents curdling.
- → Is there an option for gluten-free versions?
Use gluten-free flour instead of all-purpose flour in the béchamel to accommodate gluten sensitivities while retaining creaminess.
- → What side dishes pair well with this baked casserole?
A crisp Greek salad or crusty bread provides a fresh contrast to the rich layered casserole, balancing the meal.