Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tried authentic moussaka in Athens, enjoying the melt-in-your-mouth eggplant and the luscious, golden crust. Ever since, this has become my go-to dish for sharing at dinner parties—every bite filled with fond memories.
Ingredients
- Eggplants: 2 large, sliced into 1/2-inch rounds
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Parsley: 2 tablespoons chopped fresh
- Ground beef: 500 g (1.1 lbs)
- Cinnamon: 1 teaspoon ground
- Allspice: 1/2 teaspoon ground
- Dried oregano: 1 teaspoon
- Black pepper: 1/2 teaspoon ground
- 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
- Nutmeg: 1/4 teaspoon ground
- Egg: 1 large, lightly beaten
- Parmesan cheese: 40 g (1/2 cup) grated, plus additional 40 g (1/2 cup) for topping
Instructions
- Prepare eggplants:
- Preheat oven to 200°C (400°F). Line baking sheets with parchment. Arrange eggplant rounds, brush with olive oil, sprinkle with 1/2 teaspoon salt. Roast 20–25 minutes, turning halfway, until tender and golden. Set aside.
- Cook beef sauce:
- In a large skillet, heat olive oil over medium. Add onion, cook until soft (about 5 minutes), stir in garlic and parsley, sauté for 1 minute. Add ground beef, break apart and brown (about 7 minutes). Stir in cinnamon, allspice, oregano, black pepper, remaining 1/2 teaspoon salt. Cook 1 minute. Mix in tomato paste, diced tomatoes, red wine. Simmer uncovered 15–20 minutes until thickened. Season and set aside.
- Make béchamel:
- Melt butter in saucepan over medium. Whisk in flour, cook 2 minutes, stirring. Gradually whisk in warm milk, bring to gentle boil, stir until thick, 5 minutes. Off heat, stir in nutmeg, cool briefly, then whisk in egg and Parmesan quickly.
- Layer and assemble:
- Lower oven to 180°C (350°F). Layer half eggplant in 22x30 cm (9x13-inch) baking dish, top with beef mixture, add rest of eggplant. Pour béchamel over, sprinkle Parmesan.
- Bake and serve:
- Bake 40–45 minutes until golden and bubbling. Rest 15 minutes before slicing and serving.
Save When we gather for big Greek family holidays, moussaka is the dish that brings everyone to the table, each layer holding generations of love and tradition.
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 (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 Enjoy this classic moussaka with a crisp salad for a balanced Greek meal. The leftovers are even better the next day!
Kitchen Guide
- → What type of eggplant is best for this dish?
Large, firm eggplants sliced into even rounds work best as they roast evenly and hold their shape during baking.
- → How is the béchamel sauce prepared for this dish?
The sauce is made by melting butter, whisking in flour to form a roux, then gradually adding warmed milk until smooth and thick. Nutmeg, egg, and Parmesan are stirred in off heat to enrich and thicken it.
- → Can I substitute the beef with another protein?
Yes, ground lamb or a mix of beef and lamb can be used for a richer, more traditional flavor profile.
- → Is it necessary to roast the eggplant before assembling?
Roasting the eggplant slices softens them and removes excess moisture, helping to achieve a tender, flavorful texture in the final dish.
- → How long should the assembled layers bake?
Bake the assembled casserole at 180°C (350°F) for 40 to 45 minutes until the top is golden and bubbling, then let it rest before serving.
- → Can this dish be prepared ahead of time?
Yes, the layers can be assembled ahead and baked later, allowing flavors to meld and saving time on serving day.