Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I remember the first time I made moussaka for a family gathering—the aroma of cinnamon and roasted eggplant filled the house and had everyone eagerly gathering at the table. It has since become the requested centerpiece of our Mediterranean-themed celebrations.
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
- Prepare the 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.
- Cook the Beef Filling:
- Meanwhile, 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 Tomatoes & Simmer:
- 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 the Béchamel Sauce:
- For the béchamel, 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 the Moussaka:
- 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 and Serve:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save Sharing moussaka at our family table always sparks lively conversation about travels to Greece and favorite Mediterranean flavors—even the kids eagerly ask for seconds.
Required Tools
Large skillet, saucepan, baking sheets, 22x30 cm (9x13-inch) baking dish, whisk, chef's knife, and cutting board are all needed for easy preparation and assembly.
Allergen Information
This dish contains gluten (flour), dairy (milk, butter, Parmesan), and egg; may contain sulphites (in wine)—always check ingredient labels if sensitive.
Nutritional Information
Per serving: 450 calories, 27 g fat, 26 g carbohydrates, 27 g protein.
Save This moussaka is best enjoyed fresh from the oven, but leftovers reheat beautifully for an easy next-day meal.
Kitchen Q&A
- → How should the eggplant be prepared before baking?
Slice eggplants into 1/2-inch rounds, brush with olive oil, sprinkle with salt, and roast until tender and golden, about 20–25 minutes.
- → What spices give the beef mixture its flavor?
The beef is seasoned with cinnamon, allspice, oregano, black pepper, and salt, providing a warm and aromatic profile.
- → How is the béchamel sauce thickened and flavored?
Butter and flour are cooked together before gradually whisking in warm milk. Nutmeg, egg, and Parmesan cheese are added for richness and depth.
- → Can this dish be made gluten-free?
Yes, replacing all-purpose flour with a gluten-free alternative in the béchamel makes it suitable for gluten-free diets.
- → What is the recommended serving size?
This casserole yields six servings, ideal for a medium-sized gathering or family meal.