Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection. This dish is a celebration of Mediterranean flavors, combining hearty ingredients into a comforting main course for gatherings or family meals.
The first time I made moussaka, I was amazed at how the scent of cinnamon and allspice filled my kitchen. Its golden top and deeply savory filling instantly became a favorite for Sunday family meals.
Ingredients
- 2 large eggplants: sliced into 1/2-inch rounds
- 1 large onion: finely chopped
- 2 cloves garlic: minced
- 2 tablespoons chopped fresh parsley: adds brightness
- 500 g (1.1 lbs) ground beef: savory filling
- 1 teaspoon ground cinnamon: warm spice
- 1/2 teaspoon ground allspice: depth of flavor
- 1 teaspoon dried oregano: classic herby note
- 1/2 teaspoon ground black pepper: for seasoning
- 1 teaspoon salt: divided use
- 400 g (14 oz) canned diced tomatoes: forms sauce
- 2 tablespoons tomato paste: richer flavor
- 120 ml (1/2 cup) dry red wine: acidity and depth
- 2 tablespoons olive oil: for cooking (plus extra for brushing eggplant)
- 60 g (1/4 cup) unsalted butter: starts béchamel
- 60 g (1/2 cup) all-purpose flour: thickens sauce
- 600 ml (2 1/2 cups) whole milk: warmed
- 1/4 teaspoon ground nutmeg: adds subtle warmth
- 1 large egg: lightly beaten
- 40 g (1/2 cup) grated Parmesan cheese: for sauce
- 40 g (1/2 cup) grated Parmesan cheese: for topping
Instructions
- Roast the Eggplant:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. Arrange eggplant slices on 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 the 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. 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 for 15–20 minutes, stirring occasionally, until thickened. Season to taste and set aside.
- Make the Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Gradually whisk in warm milk, bringing to gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat. Stir in nutmeg. Cool 2 minutes, then whisk in egg and Parmesan quickly.
- Assemble and Bake:
- Lower oven temperature to 180°C (350°F). In a 22x30 cm (9x13-inch) baking dish, layer half the roasted eggplant. Top with all the beef mixture, then the rest of the eggplant. Pour béchamel evenly on top and sprinkle with Parmesan. Bake 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save A few years ago, my family gathered for a Greek-themed dinner and moussaka was the star of the table. Everyone went back for seconds, and it still sparks memories of laughter and shared stories.
Serving Suggestions
Serve moussaka with a crisp Greek salad and fresh crusty bread to balance the richness and add brightness to your meal.
Allergen & Nutrition Information
This recipe contains gluten (flour), dairy (milk, butter, Parmesan), and egg. May contain sulphites (in wine). Each serving provides about 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Make It Your Own
Try substituting ground lamb or a beef/lamb mix for a richer flavor, or add a sprinkle of chopped mint for a fresh twist.
Save This moussaka is best enjoyed warm, with the creamy sauce settling into every bite. Make it for a special occasion or a comforting midweek meal.
Recipe FAQ
- → What type of eggplant works best?
Large globe eggplants are recommended for their hearty texture and mild flavor, perfect for layering.
- → Can ground lamb be substituted?
Yes, lamb or a mix with beef gives a deeper, richer taste, echoing traditional variations.
- → How do I prevent a watery casserole?
Roasting eggplant ahead removes excess moisture, and simmering beef filling until thick keeps layers structured.
- → What makes the béchamel sauce creamy?
Warm milk whisked gradually with butter and flour, finished with egg and Parmesan, ensures velvety consistency.
- → Can moussaka be made ahead?
Assemble the layers, refrigerate, and bake later for convenience. Flavors meld well with advance prep.
- → How should leftovers be stored?
Keep leftovers covered in the fridge. Reheat portions in the oven for best texture, or microwave if needed.