Pin A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I remember making moussaka for the first time on a rainy Sunday with my family, layering the silky roasted eggplant and fragrant beef filling while laughter filled the kitchen.
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 Oven & Eggplant:
- Preheat oven to 200°C (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 20–25 minutes, turning halfway, until golden and tender. Set aside.
- Cook 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; sauté for 1 minute. Add ground beef, breaking it up with a spoon, and cook until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute, then add tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Season to taste and set aside.
- Prepare Béchamel:
- For 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 before quickly whisking in egg and Parmesan.
- Lower Oven & 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 & Serve:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Pin Moussaka always takes center stage at our dinner table, especially when we gather for celebrations with relatives who fondly recall their travels through Greece.
Nutritional Information
Each serving has approximately 450 calories, 27 g total fat, 26 g carbohydrates, and 27 g protein.
Allergen Information
Contains: gluten, dairy, egg; may contain sulphites from red wine. Always check ingredient labels for sensitivities.
Serving Suggestions
Enjoy moussaka with a crisp Greek salad and a side of crusty bread to soak up all the delicious sauce.
Pin This classic moussaka brings warmth and comfort to any meal. Slice carefully for perfect layered servings that showcase each delicious component.
Recipe Q&A
- → How do I prevent soggy eggplant layers?
Roast eggplant slices until golden and tender before assembly. Brushing both sides with olive oil helps ensure crisp texture.
- → Can I substitute lamb instead of beef?
Absolutely. Ground lamb or a mix of beef and lamb provides richer, more traditional flavor for the dish.
- → How do I thicken the béchamel sauce?
Stir flour into melted butter, then gradually add warm milk. Cook, whisking, until smooth and thick before adding nutmeg, egg, and cheese.
- → Is there a vegetarian version?
Replace meat with sautéed mushrooms or lentils, and proceed with the rest of the assembly. Flavorings remain the same.
- → Can moussaka be made ahead?
Yes, assemble the layers and refrigerate until ready to bake. Baking fresher ensures best texture and flavor.
- → What sides pair well with this dish?
Serve alongside a crisp Greek salad and crusty bread to complement the richness and add freshness to the meal.