Pin 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 baked moussaka for my family, the aroma of roasted eggplant and spices filled the kitchen and everyone gathered eagerly around the table. Preparing each layer felt like a tribute to tradition and anticipation grew as it turned golden in the oven.
Ingredients
- Vegetables: 2 large eggplants, sliced into 1/2-inch rounds; 1 large onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley
- Meat: 500 g (1.1 lbs) ground beef
- Spices & Seasonings: 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1 teaspoon dried oregano; 1/2 teaspoon ground black pepper; 1 teaspoon salt, divided
- Tomato Sauce: 400 g (14 oz) canned diced tomatoes; 2 tablespoons tomato paste; 120 ml (1/2 cup) dry red wine; 2 tablespoons olive oil (plus extra for brushing eggplant)
- Béchamel Sauce: 60 g (1/4 cup) unsalted butter; 60 g (1/2 cup) all-purpose flour; 600 ml (2 1/2 cups) whole milk, warmed; 1/4 teaspoon ground nutmeg; 1 large egg, lightly beaten; 40 g (1/2 cup) grated Parmesan cheese
- For Assembly: 40 g (1/2 cup) grated Parmesan cheese (for topping)
Instructions
- Roast Eggplant:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. Arrange eggplant slices and brush with olive oil; sprinkle 1/2 teaspoon salt. Roast for 20–25 minutes, turning halfway, until golden and tender. Set aside.
- Cook Beef Filling:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion, cook about 5 minutes until soft. Stir in garlic and parsley, sauté 1 minute. Add ground beef and cook until browned, about 7 minutes, breaking with spoon. Add cinnamon, allspice, oregano, black pepper, and remaining salt; cook 1 minute more.
- Simmer Tomato Sauce:
- Add tomato paste, diced tomatoes, and red wine. Simmer uncovered 15–20 minutes, stirring until thickened. Season to taste; set aside.
- Prepare Béchamel:
- Melt butter in saucepan over medium heat. Whisk in flour, cook 2 minutes stirring. Gradually whisk in warm milk; bring to gentle boil, stirring until thick, about 5 minutes. Remove from heat, stir in nutmeg, cool 2 minutes, then whisk in egg and Parmesan quickly.
- Assemble & Bake:
- Lower oven temperature to 180°C (350°F). Layer half eggplant in 22x30 cm (9x13-inch) baking dish. Top with all beef mixture, then remaining eggplant. Pour béchamel on top, sprinkle Parmesan. Bake 40–45 minutes until golden and bubbling. Rest 15 minutes before serving.
Pin Our family loves sharing moussaka on chilly evenings. The comforting layers bring back happy memories around the dinner table and everyone always asks for seconds.
Serving Suggestions
Pair with a crisp Greek salad dressed in olive oil and fresh lemon for a refreshing contrast. Crusty bread is ideal to soak up the rich sauce from the moussaka.
Allergen Information
Contains gluten (flour), dairy (milk, butter, Parmesan), and egg. May contain sulphites due to wine. Always check ingredients if sensitive or serving guests with allergies.
Nutritional Facts
Each serving provides about 450 calories, 27 g total fat, 26 g carbohydrates, and 27 g protein. Actual values may vary based on brands and substitutions used.
Pin Enjoy this classic dish with loved ones, savoring every creamy, savory bite. Moussaka truly shines as a centerpiece in any family meal.
Recipe Q&A
- → How should the eggplants be prepared for this dish?
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 enhance the beef layer?
The beef is seasoned with ground cinnamon, allspice, dried oregano, black pepper, and salt for a warm, aromatic flavor.
- → How is the béchamel sauce made creamy and smooth?
Butter and flour form a roux cooked briefly, then warm milk is whisked in gradually and cooked until thick. Nutmeg, beaten egg, and Parmesan are added for richness.
- → Can the layers be assembled ahead of time?
Yes, the dish can be assembled and refrigerated before baking later to allow flavors to meld.
- → What is a suitable side to pair with this layered casserole?
A crisp Greek salad and crusty bread complement the rich layers beautifully.
