Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tasted moussaka on a summer trip to Athens, and it instantly became a family favorite because of its comforting layers and fragrant spices.
Ingredients
- Eggplant: 2 large, sliced into 1/2-inch rounds
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tablespoons, chopped
- Ground beef: 500 g (1.1 lbs)
- Ground cinnamon: 1 teaspoon
- Ground allspice: 1/2 teaspoon
- Dried oregano: 1 teaspoon
- Ground black pepper: 1/2 teaspoon
- Salt: 1 teaspoon, divided
- Diced tomatoes: 400 g (14 oz), canned
- 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)
- Milk: 600 ml (2 1/2 cups), whole and warmed
- Ground nutmeg: 1/4 teaspoon
- Egg: 1 large, lightly beaten
- Parmesan cheese: 40 g (1/2 cup), grated
- Parmesan cheese (for topping): 40 g (1/2 cup), grated
Instructions
- Prepare 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.
- Cook 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 and sauté for 1 minute. Add ground beef, breaking 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:
- 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 and stir in nutmeg. Cool for 2 minutes, then 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 beef mixture, then remaining 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 was the dish my grandmother made for Sunday gatherings, always sparking laughter as we all tried to grab the corner pieces with most topping.
Make Ahead & Storage
You can assemble moussaka the night before and refrigerate, then bake just before serving. Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
Serving Suggestions
Pair with a crisp Greek salad dressed with olive oil, and add some crusty bread for an authentic meal.
Allergen Notes & Nutrition
Contains gluten, dairy, and egg. May have sulphites from wine. Each serving offers 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein.
Save Enjoy moussaka warm for the best flavor. The leftovers taste even better the next day.
Cooking Guide
- → How should the eggplants be prepared before layering?
Slice the eggplants into 1/2-inch rounds, brush with olive oil, sprinkle with salt, and roast until golden and tender to enhance flavor and texture.
- → What spices are used to season the beef mixture?
The ground beef is seasoned with ground cinnamon, allspice, dried oregano, black pepper, and salt for a warm, aromatic profile.
- → How is the béchamel sauce made creamy and smooth?
Butter and flour are cooked into a roux, then warmed milk is whisked in gradually and cooked until thick. Nutmeg, beaten egg, and Parmesan are stirred in off heat for richness.
- → Can the dish be prepared ahead of time?
Yes, the layers can be assembled in advance and refrigerated, then baked just before serving to save time.
- → What sides pair well with the casserole?
A crisp Greek salad and crusty bread complement the rich, layered textures and flavors perfectly.