Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I was first introduced to moussaka during a long summer visit to Athens when a friend’s family served it at a bustling Sunday lunch. Each bite reminded me of the warmth of Greek hospitality, and since then, this dish has become a cherished family favorite that I love to prepare 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
- Large egg: 1, lightly beaten
- Parmesan cheese: 40 g (1/2 cup), grated (plus 40 g (1/2 cup) more 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 Meat 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; 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 Sharing a platter of moussaka at our weekend family table always draws everyone together—even picky eaters can't resist a second helping, making the whole meal a celebration.
Serving Suggestions
Serve moussaka warm alongside a crisp Greek salad with tomatoes, cucumber, and olives for a well-rounded meal. A slice of crusty bread makes the perfect complement to soak up the flavorful sauces.
Allergen & Nutrition Information
This recipe contains gluten (flour), dairy (milk, butter, Parmesan), and egg. May contain sulphites (in wine). Each serving provides approximately 450 calories, 27 g total fat, 26 g carbohydrates, and 27 g protein.
Make-Ahead & Variations
You can assemble the moussaka earlier in the day and refrigerate until ready to bake. For a richer flavor, substitute ground lamb in place of beef or use a mixture of both meats to suit your taste.
Save Try this moussaka for your next family dinner and enjoy the rich comfort of Greek cuisine. The aromas while it bakes are truly irresistible!
Common Questions
- → How do I prepare the eggplant for the casserole?
Slice eggplants into 1/2-inch rounds, brush with olive oil and salt, and roast at 200°C (400°F) for 20–25 minutes until tender and golden.
- → What spices enhance the beef layer?
Cinnamon, allspice, oregano, black pepper, and salt combine to create a warm, aromatic spiced beef filling.
- → How is the béchamel sauce made creamy?
Butter and flour form a roux, then warm milk is whisked in gradually until thickened. Nutmeg, beaten egg, and Parmesan add richness and smoothness.
- → Can I substitute the meat for a different protein?
A blend of ground lamb or pure lamb can be used for a richer flavor while maintaining the classic layering style.
- → What are ideal serving suggestions for this dish?
Serve with a crisp Greek salad and crusty bread to complement the rich, layered flavors and textures.
- → Is it possible to prepare the dish in advance?
Yes, you can assemble the casserole ahead of time and bake it just before serving for convenience.