Save to Pinterest 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, the aroma of cinnamon and bubbling béchamel filled my kitchen with warmth and anticipation. Each baked layer brought me closer to memories of Greek family tables and laughter shared over a golden casserole.
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
- Parmesan cheese: 40 g (1/2 cup), grated (plus 40 g (1/2 cup) for topping)
Instructions
- Prep Eggplant:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment paper. Arrange eggplant slices, 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:
- Heat olive oil in a large skillet over medium heat. Add onion; cook until soft. Stir in garlic and parsley, sauté for 1 minute. Add ground beef, breaking it up and cook until browned. Stir in cinnamon, allspice, oregano, black pepper, and remaining salt; cook 1 minute.
- Make Tomato Sauce:
- Add tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally until thickened. Set aside.
- Béchamel Sauce:
- Melt butter in saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Gradually whisk in warm milk; bring to gentle boil; stir until thick and smooth. Remove from heat, stir in nutmeg, cool 2 minutes. Quickly whisk in egg and Parmesan.
- Layer & Assemble:
- Lower oven to 180°C (350°F). In a 22x30 cm (9x13-inch) baking dish, layer half the eggplant, all beef mixture, rest of the eggplant. Pour béchamel evenly and sprinkle with Parmesan.
- Bake:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save to Pinterest Sharing moussaka with my family has become a Sunday tradition, marking the end of a busy week with comfort and connection around the dinner table.
Serving Suggestions
Pair slices of moussaka with a crisp Greek salad or simple cucumber-yogurt side for added freshness. A slice of crusty bread completes the meal.
Variations
For a gluten-free version, swap in gluten-free flour for béchamel. Try using ground lamb or a mix of lamb and beef for deeper flavor.
Storage & Leftovers
Store leftover moussaka in an airtight container in the fridge for up to 3 days. Reheat slices gently in the oven for best texture.
Save to Pinterest This moussaka is a celebration of classic Greek comfort. Each bite brings warm spices, creamy sauce, and the joy of homemade sharing.
Common Recipe Questions
- → How do I prevent soggy eggplant?
Roast the eggplant slices until golden and tender; this removes excess moisture and enhances flavor.
- → Can I prepare Moussaka in advance?
Yes, you can assemble it ahead and refrigerate. Bake when ready to serve for best taste and texture.
- → What meat substitutes work well?
Ground lamb or a mix of beef and lamb delivers a richer flavor. Vegetarian versions work with lentils or mushrooms.
- → How do I make it gluten-free?
Replace regular flour in the béchamel with gluten-free flour; all other ingredients remain suitable.
- → What sides pair with this dish?
Crisp Greek salad and crusty bread complement the casserole, adding balance and freshness to the meal.