Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I remember the first time I tasted truly authentic moussaka during a trip to Greece. The flavors were so deeply satisfying, and I knew I had to recreate that magic in my own kitchen.
Ingredients
- 2 large eggplants: sliced into 1/2-inch rounds
- 1 large onion: finely chopped
- 2 cloves garlic: minced
- 2 tablespoons chopped fresh parsley
- 500 g (1.1 lbs) ground beef
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt: divided
- 400 g (14 oz) canned diced tomatoes
- 2 tablespoons tomato paste
- 120 ml (1/2 cup) dry red wine
- 2 tablespoons olive oil: (plus extra for brushing eggplant)
- 60 g (1/4 cup) unsalted butter
- 60 g (1/2 cup) all-purpose flour
- 600 ml (2 1/2 cups) whole milk: warmed
- 1/4 teaspoon ground nutmeg
- 1 large egg: lightly beaten
- 40 g (1/2 cup) grated Parmesan cheese
- 40 g (1/2 cup) grated Parmesan cheese: (for topping)
Instructions
- Prepare the 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 the Meat Sauce:
- Meanwhile, 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. 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 the Béchamel Sauce:
- 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. Whisk in egg and Parmesan quickly.
- Assemble the Moussaka:
- Lower oven temperature to 180°C (350°F). To assemble: 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 and Serve:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This Moussaka has become a favorite in our family, bringing everyone together around the table for a truly unforgettable meal, reminding us of those vibrant Mediterranean nights.
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 (in wine)
- Always check ingredient labels if sensitive to allergens.
Nutritional Information (per serving)
- Calories: 450
- Total Fat: 27 g
- Carbohydrates: 26 g
- Protein: 27 g
Save This classic dish is sure to impress, bringing a taste of Greece right to your dining table.
Recipe Questions
- → How do I prevent my eggplant from becoming soggy?
Brush eggplant slices with olive oil and roast them until golden and tender before assembly, which keeps their texture firm.
- → Can I substitute the ground beef with another meat?
Ground lamb or a mix of beef and lamb adds richer flavor and works well in this dish.
- → How can I make béchamel sauce smooth and creamy?
Whisk flour into melted butter, then add warm milk gradually while stirring constantly until thick and silky.
- → Is this dish suitable for making ahead?
You can assemble the casserole in advance and bake just before serving for convenience and optimal freshness.
- → Which side dishes pair best with this main?
A crisp Greek salad and crusty bread complement the flavors and offer refreshing balance to the rich flavors.
- → How can I adapt this dish for gluten-free diets?
Substitute regular flour with a gluten-free alternative in the béchamel to accommodate dietary needs.