Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
I first tried homemade moussaka during a holiday with friends in Athens. The aroma of cinnamon and roasting eggplant filled the kitchen and made everyone eagerly anticipate dinner.
Ingredients
- Eggplants: 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
- 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
- Parmesan cheese (for topping): 40 g (1/2 cup), grated
Instructions
- Prepare Oven & 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 Meat 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.
- Tomato 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.
- 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:
- 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:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Save This is the dish my family requests for special Sunday dinners. Everyone gathers around the table for that first irresistible slice.
Serving Suggestions
Pair moussaka with a crisp Greek salad and a side of crusty bread for a classic meal.
Variations
Use ground lamb or a mix of beef and lamb for a deeper flavor profile. Gluten-free flour works well in the béchamel if needed.
Storage & Reheating
Moussaka can be assembled ahead and baked later. Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
Save Enjoy every warm bite of this comforting casserole. Sharing it with loved ones always makes it even better.
Recipe FAQ
- → What type of meat is best for this dish?
Ground beef is traditional, but ground lamb or a mix of both can add richer flavor.
- → How do you prepare the eggplant for the layers?
Slice the eggplant into rounds, brush with olive oil and salt, then roast until golden and tender.
- → What spices add the signature flavor?
Cinnamon, allspice, oregano, black pepper, and salt create a warm and aromatic profile.
- → How is the béchamel sauce made creamy and flavorful?
Butter and flour form the roux, combined with warm milk, nutmeg, beaten egg, and grated Parmesan cheese for richness.
- → Can this dish be prepared ahead of time?
Yes, layers can be assembled in advance and baked later for convenience.
- → What dishes pair well alongside?
A crisp Greek salad and crusty bread complement the rich layers perfectly.