Pin 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 I was amazed by how the silky eggplant perfectly paired with the cinnamon-scented beef, with the béchamel creating the most satisfying topping. Now it's become my favorite dish to make when friends visit for dinner.
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 beef
- Cinnamon: 1 teaspoon ground cinnamon
- Allspice: 1/2 teaspoon ground allspice
- Oregano: 1 teaspoon dried oregano
- Black pepper: 1/2 teaspoon ground black pepper
- Salt: 1 teaspoon salt, divided
- Diced tomatoes: 400 g (14 oz) canned diced tomatoes
- Tomato paste: 2 tablespoons tomato paste
- Red wine: 120 ml (1/2 cup) dry red wine
- Olive oil: 2 tablespoons olive oil (plus extra for brushing eggplant)
- Butter: 60 g (1/4 cup) unsalted butter
- Flour: 60 g (1/2 cup) all-purpose flour
- Milk: 600 ml (2 1/2 cups) whole milk, warmed
- Nutmeg: 1/4 teaspoon ground nutmeg
- Egg: 1 large egg, lightly beaten
- Parmesan cheese: 40 g (1/2 cup) grated Parmesan cheese (plus 40 g/1/2 cup for topping)
Instructions
- Prepare 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:
- 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. 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. Set aside.
- Make Béchamel Sauce:
- 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:
- 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.
Pin This recipe brings back memories of Sunday afternoons in my grandmother's kitchen, where we patiently waited for the moussaka to come out of the oven, filling our home with its irresistible aroma.
Serving Suggestions
Pair moussaka with a crisp Greek salad, a side of tzatziki, and some crusty bread for a truly authentic meal experience.
Variations
Try substituting ground lamb or a lamb/beef mix for a deeper flavor, or use gluten-free flour for the béchamel if you need a gluten-free version.
Make-Ahead and Storage
Moussaka can be assembled ahead and baked later, making it ideal for prepping in advance. Leftovers reheat beautifully and freeze well for up to two months.
Pin This hearty moussaka is comfort food at its finest—each bite is packed with Mediterranean flavors everyone will love.
Recipe FAQ
- → How do I prepare the eggplant for the dish?
Slice the eggplants into 1/2-inch rounds, brush with olive oil and salt, then roast until golden and tender, about 20-25 minutes, turning halfway.
- → What spices enhance the beef flavor?
Cinnamon, allspice, dried oregano, black pepper, and salt create a warm, aromatic profile complementing the ground beef perfectly.
- → How is the béchamel sauce made creamy and smooth?
Butter and flour are cooked together before gradually whisking in warm milk. Nutmeg adds warmth, and beaten egg with Parmesan enriches the sauce’s texture.
- → Can I substitute the meat used in this dish?
Yes, ground lamb or a beef-lamb blend can be used to add richness and depth to the layers of flavor.
- → What baking temperature and time ensure perfect results?
Bake at 350°F (180°C) for 40-45 minutes until the top is golden and bubbling, then let it rest before serving for best texture.