Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
This is a dish that brings warmth and flavor to any table, perfect for a cozy family dinner or a special gathering.
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Ingredients
- Vegetables: 2 large eggplants, sliced into 1/2-inch rounds
- Vegetables: 1 large onion, finely chopped
- Vegetables: 2 cloves garlic, minced
- Vegetables: 2 tablespoons chopped fresh parsley
- Meat: 500 g (1.1 lbs) ground beef
- Spices & Seasonings: 1 teaspoon ground cinnamon
- Spices & Seasonings: 1/2 teaspoon ground allspice
- Spices & Seasonings: 1 teaspoon dried oregano
- Spices & Seasonings: 1/2 teaspoon ground black pepper
- Spices & Seasonings: 1 teaspoon salt, divided
- Tomato Sauce: 400 g (14 oz) canned diced tomatoes
- Tomato Sauce: 2 tablespoons tomato paste
- Tomato Sauce: 120 ml (1/2 cup) dry red wine
- Tomato Sauce: 2 tablespoons olive oil (plus extra for brushing eggplant)
- Béchamel Sauce: 60 g (1/4 cup) unsalted butter
- Béchamel Sauce: 60 g (1/2 cup) all-purpose flour
- Béchamel Sauce: 600 ml (2 1/2 cups) whole milk, warmed
- Béchamel Sauce: 1/4 teaspoon ground nutmeg
- Béchamel Sauce: 1 large egg, lightly beaten
- Béchamel Sauce: 40 g (1/2 cup) grated Parmesan cheese
- For Assembly: 40 g (1/2 cup) grated Parmesan cheese (for topping)
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Instructions
- Preheat & 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.
- Sauté Aromatics:
- 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.
- Brown Beef & Add Spices:
- 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.
- Simmer Meat Sauce:
- Add tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Season to taste and set aside.
- Prepare 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.
- Adjust Oven Temperature:
- Lower oven temperature to 180°C (350°F).
- Assemble Moussaka:
- To assemble: 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 & Rest:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save I remember my yiayia making this dish, the aroma filling the house and bringing everyone together around the table for a truly memorable meal.
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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 (per serving)
- Calories: 450
- Total Fat: 27 g
- Carbohydrates: 26 g
- Protein: 27 g
Save 
Enjoy this timeless Greek Moussaka for a taste of authentic Mediterranean flavors in your home. It’s a dish that truly satisfies and delights with every spoonful.
Recipe Questions & Answers
- → Can I make moussaka ahead of time?
Yes, moussaka can be assembled in advance and refrigerated; bake when you're ready to serve for fresh flavor.
- → How do I get golden eggplant layers?
Brush eggplant slices generously with olive oil and roast until tender and lightly browned before layering.
- → Are there gluten-free options for the béchamel?
Use gluten-free flour in the béchamel sauce to make this dish suitable for gluten-sensitive diets.
- → What is the best meat to use?
Ground beef is traditional, but a mix of beef and lamb elevates richness and depth of flavor.
- → How long should I let moussaka rest?
Allow moussaka to rest for 15 minutes after baking; this helps set clean layers for serving.
- → What side dishes pair well?
Crisp Greek salad, crusty bread, and red wine complement moussaka's robust, savory profile.
