Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
Moussaka was one of the first Greek dishes I mastered for a holiday dinner after traveling to Athens. The aroma when it bakes brings everyone straight to the kitchen, eager for the golden, bubbling top.
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 the 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 the Beef Filling:
- 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 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 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 and Bake:
- 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 for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This dish is always requested during family reunions, especially by my grandparents, who say it tastes just like the moussaka from their childhood.
Serving Suggestions
Pair with a crisp Greek salad and some fresh bread for an authentic meal. Add a glass of red wine as in the tomato sauce for a true Mediterranean experience.
Ingredient Swaps
Try ground lamb or a beef-lamb mix for a deeper flavor profile. You can also substitute gluten-free flour for the béchamel if needed.
Allergen & Nutritional Info
Moussaka contains gluten, dairy, and egg. Each serving provides about 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein. Always check labels for hidden allergens.
Save Serve this Greek classic piping hot for best flavor. Leftovers reheat beautifully, making each meal feel special.
Common Questions
- → How should eggplant be prepared for best texture?
Slicing eggplant into 1/2-inch rounds and roasting with olive oil and salt until golden ensures a tender but firm texture that holds up well in layers.
- → What spices enhance the beef mixture?
Cinnamon, allspice, oregano, black pepper, and salt balance the rich beef with warm and aromatic notes, creating the dish's signature flavor.
- → How is the béchamel sauce thickened properly?
Butter and flour are cooked together before gradually whisking in warm milk, then simmered until smooth and thick, ensuring a creamy consistency.
- → Can this dish be prepared in advance?
Yes, it can be assembled ahead of time and baked later, allowing the flavors to meld and making it convenient for meal planning.
- → What are good accompaniments for this dish?
A crisp Greek salad and crusty bread complement the rich layers and provide balanced flavors and textures.