Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
The first time I made moussaka for friends at home, everyone was amazed by the rich flavors and how satisfying the golden béchamel crust was. It quickly became the dish I was most proud to bring to the table for special occasions.
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 extra 40 g (1/2 cup) for topping
Instructions
- Prepare eggplant:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment. Brush eggplant rounds with olive oil and sprinkle with salt. Roast for 20 to 25 minutes, turning halfway, until tender and golden. Set aside.
- Cook meat sauce:
- Heat olive oil in skillet over medium. Add onion and cook until soft. Stir in garlic and parsley; sauté briefly. Add ground beef, cook until browned, then add cinnamon, allspice, oregano, black pepper, and remaining salt. Cook 1 minute. Stir in tomato paste, diced tomatoes, and wine. Simmer uncovered for 15 to 20 minutes, stirring, until thickened. Set aside.
- Prepare béchamel:
- Melt butter in saucepan. Whisk in flour and cook, stirring, 2 minutes. Gradually whisk in warmed milk, bring to gentle boil, and stir until thick and smooth, about 5 minutes. Remove from heat. Stir in nutmeg. Cool 2 minutes. Whisk in egg and Parmesan quickly.
- Assembly:
- Lower oven to 180°C (350°F). In baking dish, layer half the eggplant, all meat sauce, remaining eggplant. Pour béchamel over top and sprinkle with Parmesan.
- Baking:
- Bake 40 to 45 minutes, until golden and bubbling. Rest for 15 minutes before slicing and serving.
Save Moussaka is a dish my family always requests for Sunday dinners. Sharing generous slices straight from the baking dish brings out smiles and stories at the table.
Serving Suggestions
Pair this moussaka with a crisp Greek salad and some crusty bread for a truly satisfying meal.
Allergen Information
This recipe contains gluten, dairy, and egg. Sulphites may be present in wine. Always read labels for packaged ingredients.
Nutritional Information
Each serving provides approximately 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Save Enjoy this traditional dish warm, letting it rest before slicing for neat portions. The creamy topping and spiced beef make every bite memorable.
Recipe Guide
- → What is the best way to prepare the eggplant for this dish?
Slice the eggplant into 1/2-inch rounds, brush both sides with olive oil and salt, then roast until golden and tender to reduce moisture and enhance flavor.
- → Can I substitute the beef with other proteins?
Yes, ground lamb or a beef-lamb blend are excellent alternatives that add richer flavors while keeping the dish's traditional essence.
- → How do I make the béchamel sauce smooth and lump-free?
Whisk the flour into melted butter continuously, then gradually add warm milk while stirring to avoid lumps. Finish with egg and Parmesan for richness.
- → What spices are used to flavor the meat layer?
The beef is seasoned with ground cinnamon, allspice, dried oregano, black pepper, and salt to create a warm and aromatic layer.
- → How long should the assembled dish be baked?
Bake the layered casserole at 180°C (350°F) for 40–45 minutes until the top is golden and bubbling, then rest before serving.