Pin it A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first learned to make moussaka during a culinary class in Athens. The aroma of roasting eggplant mingling with cinnamon-spiced beef always brings back memories of bustling Greek kitchens.
Ingredients
- Eggplants: 2 large, sliced into 1/2-inch rounds
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Parsley: 2 tablespoons, chopped fresh
- 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
- Parmesan cheese: 40 g (1/2 cup), grated (plus 40 g (1/2 cup) extra for topping)
Instructions
- Prepare the Oven:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment paper.
- Roast Eggplant:
- Arrange eggplant slices on sheets. Brush both sides with olive oil and sprinkle with 1/2 teaspoon salt. Roast 20–25 minutes, turning halfway, until golden and tender. Set aside.
- Cook Beef Filling:
- Heat 2 tablespoons olive oil in skillet over medium heat. Cook onion until soft, about 5 minutes. Add garlic and parsley; sauté 1 minute. Add ground beef, cook until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook 1 minute.
- Add Tomatoes:
- Stir in tomato paste, diced tomatoes, and wine. Simmer uncovered 15–20 minutes, stirring occasionally, until thickened. Season to taste and set aside.
- Béchamel Sauce:
- Melt butter in saucepan over medium. Whisk in flour, cook 2 minutes, stirring. Gradually whisk in warm milk, bring to gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat. Stir nutmeg, cool 2 minutes, then whisk in egg and Parmesan quickly.
- Lower Oven:
- Lower temperature to 180°C (350°F).
- Assembly:
- Layer half eggplant in 22x30 cm (9x13-inch) baking dish. Top with beef mixture, then rest of eggplant. Pour béchamel on top, sprinkle with Parmesan.
- Bake:
- Bake 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Pin it This moussaka was the centerpiece at our family gathering last spring, and everyone requested seconds. The cheesy top and fragrant spices made it a huge hit across generations.
Serving Suggestions
Pair moussaka with a crisp Greek salad and fresh crusty bread for a traditional meal.
Make Ahead & Storage
Moussaka can be assembled ahead, refrigerated for a day, and baked just before serving. Leftovers keep well for 2 days in the fridge.
Dietary Adjustments
For gluten-free, simply substitute all-purpose flour with your favorite gluten-free flour blend in the béchamel sauce.
Pin it Moussaka is best enjoyed warm and fresh from the oven. Let each serving sit for a minute for perfectly set layers.
Recipe FAQs
- → Can I substitute the beef with another meat?
Yes, ground lamb or a blend of beef and lamb works well for a richer flavor.
- → How do I make the eggplant tender without it becoming soggy?
Roasting the eggplant after brushing with olive oil and salt helps draw out moisture and creates a tender yet firm texture.
- → What is the best way to prepare the béchamel sauce?
Whisk flour into melted butter, gradually add warm milk, and cook until thick and smooth. Then stir in nutmeg, egg, and Parmesan quickly off heat.
- → Can I prepare the dish ahead of time?
Yes, the layers can be assembled in advance and baked later, allowing flavors to meld nicely.
- → What side dishes complement this casserole?
A crisp Greek salad and crusty bread pair perfectly with the rich layers of this dish.