Save to Pinterest A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce baked to golden perfection.
I remember making moussaka on a chilly weekend with my family, enjoying the aroma as it baked and everyone eagerly gathering around the table for a delicious Greek feast.
Ingredients
- Eggplant: 2 large eggplants, sliced into 1/2-inch rounds
- Onion: 1 large onion, finely chopped
- Garlic: 2 cloves garlic, minced
- Parsley: 2 tablespoons chopped fresh parsley
- 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) + 40 g (1/2 cup) for topping
Instructions
- Roast Eggplant:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. Arrange eggplant 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.
- 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 and cook until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 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.
- Prepare 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 2 minutes. Whisk in egg and Parmesan quickly.
- Assemble Moussaka:
- 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:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save to Pinterest Sharing moussaka always reminds me of my grandmother and how we would gather together around the table to enjoy hearty recipes passed down through generations.
Required Tools
Large skillet, saucepan, baking sheets, 22x30 cm (9x13-inch) baking dish, whisk, chefs knife, cutting board
Allergen Information
Contains: Gluten (flour), Dairy (milk, butter, Parmesan), Egg. May contain: Sulphites (red wine). Always check product labels if sensitive to allergens.
Nutritional Information (per serving)
Calories: 450, Total Fat: 27 g, Carbohydrates: 26 g, Protein: 27 g
Save to Pinterest Enjoy this homemade moussaka as the centerpiece of your next Mediterranean meal. The leftovers are just as delicious the following day.
Questions & Answers
- → What is the best way to roast eggplants?
Slice eggplants into 1/2-inch rounds, brush with olive oil and salt, then roast at 200°C (400°F) for 20-25 minutes turning halfway to ensure even browning and tenderness.
- → Can I substitute ground beef with other meats?
Yes, ground lamb or a beef-lamb mix can be used for a richer, more traditional flavor variation.
- → How is the béchamel sauce prepared for this dish?
Butter and flour are cooked together, then warmed milk is slowly whisked in and brought to a boil until thickened. Nutmeg, egg, and Parmesan are then added for richness.
- → What spices enhance the flavor of the meat sauce?
Cinnamon, allspice, oregano, black pepper, and salt give the ground beef mixture a warm, aromatic depth typical of this cuisine.
- → Can this dish be made ahead of time?
Yes, it can be assembled in advance and baked later, allowing flavors to meld beautifully before serving.