Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce baked to golden perfection. Moussaka is beloved for its comforting flavors and beautiful golden crust that makes it centerpiece-worthy for gatherings.
I first tasted moussaka at a family holiday when my uncle spent half the afternoon layering pans in the kitchen. That effort paid off in a bubbling casserole so delicious that everyone raced for seconds—and the leftover slices reheated beautifully for days.
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
- Grated Parmesan cheese: 40 g (1/2 cup) for béchamel, 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.
- Make 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 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.
- Prepare 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:
- 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.
Save Moussaka has become our family's festive main, always requested for birthdays and reunions. The bubbling aromas bring everyone to the table with excitement.
Serving Suggestions
Pair each slice with a crisp Greek salad tossed with fresh herbs and a drizzle of olive oil. Add crusty bread to soak up the extra sauce for a true Mediterranean meal.
Make Ahead & Storage
Moussaka can be assembled up to a day ahead and refrigerated, then baked fresh before serving. Leftovers keep well in the fridge for up to 3 days and reheat beautifully in the oven.
Allergen & Nutrition Info
This dish contains gluten, dairy, and egg. Each serving provides approximately 450 calories, 27 g fat, 26 g carbs, and 27 g protein. If sensitive to sulphites, check wine ingredients beforehand.
Save Enjoy moussaka fresh from the oven or bring leftover slices to work for a comforting lunch. The flavors only improve with time—every bite is a treat!
Recipe FAQ
- → How do I prepare the eggplant for the dish?
Slice eggplant into rounds, brush both sides with olive oil, season lightly with salt, and roast at 400°F for 20-25 minutes until golden and tender.
- → What spices create the distinctive flavor in the meat layer?
The ground beef is seasoned with cinnamon, allspice, oregano, black pepper, and salt, adding depth and warmth to the savory meat mixture.
- → How is the béchamel sauce made creamy and smooth?
Butter and flour are cooked together before gradually whisking in warm milk. Nutmeg is added for aroma, and beaten egg and Parmesan cheese are stirred in off heat for richness.
- → Can the dish be assembled ahead of time?
Yes, the layers can be prepared and assembled early, then baked later when ready to serve, allowing flavors to meld beautifully.
- → Are there alternatives to ground beef for the filling?
Ground lamb or a beef-lamb mix can be used for a richer and more traditional variation of the meat layer.