Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted homemade moussaka at a friend's family gathering in Athens, and ever since then, it's been a dish I love making for special occasions.
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), plus 40 g (1/2 cup) for topping
Instructions
- Roast 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.
- Prepare beef mixture:
- 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.
- 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.
Save This hearty moussaka has become a Sunday staple in our family, especially when everyone gathers around the table for a warm meal.
Serving Suggestions
Pair your moussaka with crisp Greek salad and fresh crusty bread to round out the meal.
Allergen Info
Moussaka contains gluten (flour), dairy (milk, butter, Parmesan), and egg. Sulphites may be present in wine. Always read ingredient labels.
Nutrition Facts
Each serving provides about 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Save Let the moussaka rest before slicing for cleaner servings. Enjoy every comforting layer with your favorite dinner guests.
Recipe FAQ
- → How should I prepare the eggplant for this dish?
Slice the eggplant into half-inch rounds, brush with olive oil and salt, then roast until tender and golden before layering.
- → What spices enhance the beef mixture?
Ground cinnamon, allspice, oregano, black pepper, and salt create a warm, aromatic flavor base in the meat sauce.
- → How is the béchamel sauce made creamy and smooth?
Melt butter, whisk in flour, then gradually add warm milk, stirring until thick. Finish with nutmeg, beaten egg, and Parmesan cheese for richness.
- → Can this dish be assembled ahead of time?
Yes, the layers can be prepared and refrigerated before baking, which helps the flavors meld further.
- → What are good accompaniments for this meal?
A crisp Greek salad and crusty bread complement the rich and creamy layers perfectly.