Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce baked to golden perfection.
The first time I tasted homemade moussaka was at a neighborhood potluck where the aroma of roasted eggplant and the creamy top drew everyone to the table. It quickly became a dish I love making for a crowd.
Ingredients
- Eggplants: 2 large, sliced into 1/2-inch rounds
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tablespoons, chopped
- 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)
- Grated Parmesan cheese (for topping): 40 g (1/2 cup)
Instructions
- Roast the Eggplant:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. Arrange eggplant slices on 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.
- Prepare the Beef Sauce:
- 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, then 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 about 15–20 minutes, stirring, until thickened. Season to taste and set aside.
- Cook the 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 and Bake:
- Lower oven 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 for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This moussaka recipe brings back memories of Sunday dinners laughing around the table while the flavors developed overnight. Even picky eaters found themselves asking for seconds.
Serving Suggestions
Pair moussaka with a crisp Greek salad and crusty bread for the perfect meal. The fresh tomatoes and cucumbers offer a light contrast to the rich casserole.
Allergen & Nutrition Info
This dish contains gluten from flour and dairy from milk, butter, and Parmesan as well as egg. May contain sulphites from red wine. Each serving provides about 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Ingredient Variations
For a richer flavor, substitute ground lamb or use a mix of beef and lamb. Vegetarian option: swap in lentils and mushrooms for the meat layer.
Save Moussaka tastes even better reheated the next day. Enjoy with friends and savor every layer!
Recipe FAQs
- → Can I substitute lamb for beef?
Yes, you can use ground lamb, or a beef and lamb mixture, for a richer, more traditional flavor profile.
- → How do I make it gluten-free?
Replace the all-purpose flour in the béchamel with a gluten-free flour blend to accommodate dietary needs.
- → Should eggplant be peeled before roasting?
No, leaving the skin on helps slices hold their shape during roasting and assembly for better texture in the dish.
- → Can it be prepared ahead of time?
You can assemble the casserole ahead and refrigerate. Bake it when ready to serve for fresh results.
- → What can I serve alongside?
This dish pairs well with a crisp Greek salad and crusty bread for a complete Mediterranean meal.
- → How do I cut neat slices?
Allow the baked dish to rest for about 15 minutes. This helps set layers for clean slicing and serving.