Pin It A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
This comforting dish reminds me of Sunday dinners at home, where the enticing aroma of spices and bubbling cheese would signal something truly special was about to be served.
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
- Ground black pepper: 1/2 teaspoon
- 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
- Ground nutmeg: 1/4 teaspoon
- Egg: 1 large, lightly beaten
- Grated Parmesan cheese: 40 g (1/2 cup), plus 40 g (1/2 cup) for topping
Instructions
- 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.
- Cook beef 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. 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. Stir in nutmeg, then cool for 2 minutes. Whisk in egg and Parmesan quickly.
- Assemble moussaka:
- 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 and serve:
- Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Pin It Gathering around the table to share this hearty moussaka, with its mouthwatering layers and creamy topping, always brings my family together in laughter and warmth.
How to Serve
Slice generously and plate with a side of crisp Greek salad or crusty bread for a complete meal.
Make-Ahead & Storage
Moussaka can be assembled ahead of time and refrigerated up to a day before baking. Leftovers reheat beautifully and can also be frozen for up to two months.
Allergen & Nutrition Notes
This dish contains gluten, dairy, and egg. Each serving has approximately 450 calories, 27 g fat, 26 g carbohydrates, and 27 g protein. Always check ingredient labels if you have sensitivities.
Pin It This moussaka recipe transforms simple ingredients into an unforgettable meal. Enjoy each bite of these traditional Greek flavors!
Recipe FAQs
- → What is the best way to prepare the eggplant for this dish?
Slice eggplant into half-inch rounds, brush with olive oil, sprinkle with salt, and roast until golden and tender. This removes bitterness and softens the flesh.
- → Can I use a different meat instead of beef?
Yes, ground lamb or a mix of beef and lamb provide a richer, more traditional flavor commonly used in Greek versions.
- → How do I make the béchamel sauce smooth without lumps?
Slowly whisk warm milk into the butter-flour roux, stirring constantly over medium heat until thickened. Adding the egg off heat and stirring quickly also helps prevent lumps.
- → What spices enhance the meat layer’s flavor?
Aromatic spices like cinnamon, allspice, oregano, black pepper, and salt balance the savory and sweet notes, enriching the meat sauce.
- → How long should the assembled dish rest before serving?
Allow the casserole to rest about 15 minutes after baking. This helps the layers set for easier slicing and better texture.
- → Can this dish be prepared ahead of time?
Yes, assemble the casserole and refrigerate before baking. Bake fresh when ready to serve for optimal texture and flavor.