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 on a trip to Athens and was amazed by how comforting and satisfying it was. Recreating it at home brings back memories of leisurely Sunday dinners with family and laughter around the table.
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
- For topping: 40 g (1/2 cup) grated Parmesan cheese
Instructions
- Prepare Oven and Eggplant:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. Arrange eggplant slices and brush both sides with olive oil and sprinkle with 1/2 teaspoon salt. Roast 20 to 25 minutes, turning halfway, until golden and tender. Set aside.
- Cook Beef Filling:
- Heat 2 tablespoons olive oil in large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and parsley and sauté 1 minute. Add ground beef, breaking up with spoon. Cook until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook 1 minute. Add tomato paste, diced tomatoes, and red wine. Simmer uncovered 15 to 20 minutes, stirring occasionally, until thickened. Season to taste and set aside.
- Make Béchamel Sauce:
- Melt butter in saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Gradually whisk in warm milk and bring to gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat. Stir in nutmeg then cool 2 minutes. Whisk in egg and Parmesan quickly.
- Assemble:
- Lower oven temperature to 180°C (350°F). Layer half eggplant in 22x30 cm (9x13-inch) baking dish. Top with all beef mixture and then the rest of the eggplant. Pour béchamel evenly on top and sprinkle with Parmesan.
- Bake and Serve:
- Bake for 40 to 45 minutes until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This moussaka is always a hit at our holiday gatherings, especially when everyone helps layer the ingredients or grate the cheese. My aunt used to sneak pieces of roasted eggplant before it made it into the dish!
Nutritional Information
Each serving delivers 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein. The rich sauce is balanced by vegetables and protein, making a hearty family meal.
Serving Suggestions
Serve your moussaka with a crisp Greek salad and some crusty bread to round out the meal. A sprinkle of extra parsley adds freshness and color.
Special Diet Adaptation
For gluten-free moussaka, substitute gluten-free flour in the béchamel sauce. Ground lamb or a lamb-beef mix makes a delicious variation if preferred.
Save Golden, bubbly moussaka is Greek comfort food at its finest. A little extra grated Parmesan on top takes it over the edge for serving.
Recipe Questions
- → How do I achieve perfectly golden eggplant?
Brush each slice with olive oil and roast in a single layer, turning halfway for even golden caramelization.
- → Can I prepare this dish ahead of time?
Absolutely! Assemble it up to a day in advance, then bake just before serving for optimal freshness and texture.
- → Is it possible to substitute the beef?
Yes, ground lamb or a beef-lamb blend adds extra richness and depth, retaining classic Greek flavors.
- → How can I make this gluten-free?
Use a gluten-free flour when preparing the béchamel sauce to keep the dish suitable for gluten-sensitive guests.
- → What sides pair well with this dish?
Serve alongside a crisp Greek salad, crusty bread, or roasted vegetables for a balanced Mediterranean meal.
- → How long should I let it rest before slicing?
Allow the casserole to rest at least 15 minutes after baking for neater slices and improved flavor melding.