Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
The first time I made moussaka, I was delighted by how the kitchen filled with the aroma of cinnamon and roasted eggplant. It truly transports you to the Mediterranean and is always a crowd-pleaser.
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
- Prepare 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 Beef Mixture:
- 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 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 & Serve:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This dish is a favorite at our family dinners, where everyone gathers to share stories and enjoy a warm, comforting meal together.
Required Tools
Large skillet, saucepan, baking sheets, 22x30 cm (9x13-inch) baking dish, whisk, chefs knife, cutting board
Allergen Information
Contains gluten (flour), dairy (milk, butter, Parmesan), egg. May contain sulphites (in wine). Always check ingredient labels if sensitive to allergens.
Nutritional Information
Calories: 450, Total Fat: 27 g, Carbohydrates: 26 g, Protein: 27 g (per serving)
Save Serve moussaka with a crisp Greek salad for a complete meal. Leftovers reheat beautifully for lunch the next day.
Cooking Questions
- → How do you prepare eggplant for moussaka?
Eggplant slices are brushed with olive oil, seasoned, and roasted until tender and golden. This helps remove bitterness and reduces moisture.
- → Can lamb be used instead of beef?
Yes, ground lamb or a mixture of beef and lamb adds a richer depth of flavor to the final dish.
- → How is the béchamel sauce made?
Melted butter and flour form a roux; milk is whisked in until thick. Nutmeg, egg, and Parmesan are added off heat before assembly.
- → Can moussaka be made gluten-free?
Substitute gluten-free flour for all-purpose flour in the béchamel sauce to make the dish suitable for those avoiding gluten.
- → What sides pair well with moussaka?
A crisp Greek salad and crusty bread make classic accompaniments, balancing richness with freshness.
- → How do you store leftovers?
Cool leftovers fully, then cover and refrigerate. Reheat individual slices gently to keep layers intact.