Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
When I first tasted homemade moussaka, the velvety béchamel and warmly spiced beef filling made for a meal that felt both comforting and celebratory. Over time, it became a favorite request from friends, especially on rainy weekends.
Ingredients
- Vegetables: 2 large eggplants sliced into 1/2-inch rounds, 1 large onion finely chopped, 2 cloves garlic minced, 2 tablespoons chopped fresh parsley
- Meat: 500 g (1.1 lbs) ground beef
- Spices & Seasonings: 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper, 1 teaspoon salt divided
- Tomato Sauce: 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)
- Béchamel Sauce: 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
- For Assembly: 40 g (1/2 cup) grated Parmesan cheese (for topping)
Instructions
- Prepare Oven & Eggplant:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment paper. Arrange eggplant slices, brush with olive oil, sprinkle with salt, and roast for 20–25 minutes turning halfway until tender. Set aside.
- Cook Beef Sauce:
- Heat olive oil in large skillet over medium heat. Add onion and cook until soft. Stir in garlic and parsley. Add ground beef, cook until browned, mix in cinnamon, allspice, oregano, pepper, and salt. Stir in tomato paste, diced tomatoes, and wine. Simmer uncovered for 15–20 minutes until thickened. Set aside.
- Make Béchamel:
- Melt butter in saucepan. Whisk in flour and cook, stirring. Slowly add milk, bring to boil, stirring until thickened and smooth. Remove from heat, stir in nutmeg, cool slightly, whisk in egg and Parmesan quickly.
- Assemble & Bake:
- Lower oven temperature to 180°C (350°F). Layer half the eggplant in baking dish, top with all beef mixture, then rest of eggplant. Pour béchamel on top, sprinkle with Parmesan. Bake for 40–45 minutes until golden and bubbling. Rest 15 minutes before serving.
Save Whenever my family gathers, moussaka is always met with excitement. Sharing generous slices fresh from the oven has become a cherished tradition at our Sunday table.
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
Calories: 450, Total Fat: 27 g, Carbohydrates: 26 g, Protein: 27 g per serving
Save This hearty moussaka brings a taste of Greece to your kitchen and is sure to become a new comfort favorite for all ages.
Kitchen Guide
- → How should I prepare the eggplant for best texture?
Slice eggplant into 1/2-inch rounds, brush with olive oil and salt, then roast at 200°C until golden and tender. This removes excess moisture and develops flavor.
- → What spices complement the beef mixture?
Ground cinnamon, allspice, oregano, black pepper, and salt create a warm, aromatic profile that enhances the beef's savory depth.
- → How is the béchamel sauce made creamy and smooth?
Butter and flour are cooked to form a roux, then warm milk is whisked in gradually and cooked until thick. Nutmeg, beaten egg, and Parmesan add richness and silkiness.
- → Can I substitute the beef with another protein?
Ground lamb or a beef-lamb blend works well, offering a richer flavor while maintaining the dish’s character.
- → How long should the assembled dish rest after baking?
Allow it to rest for about 15 minutes to let layers set, which makes slicing easier and improves flavor melding.
- → What sides pair well with this layered casserole?
A crisp Greek salad and crusty bread complement the richness and balance the dish beautifully.