Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
This dish reminds me of family dinners where everyone eagerly awaits each delicious slice fresh from the oven.
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
- Step 1:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
- Step 2:
- 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.
- Step 3:
- Meanwhile 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.
- Step 4:
- 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.
- Step 5:
- Add tomato paste diced tomatoes and red wine. Simmer uncovered for 15 20 minutes stirring occasionally until thickened. Season to taste and set aside.
- Step 6:
- For the 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.
- Step 7:
- Lower oven temperature to 180°C (350°F).
- Step 8:
- To assemble 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.
- Step 9:
- Bake for 40 45 minutes until golden and bubbling. Rest 15 minutes before slicing and serving.
Save Moussaka always brings the family together especially during holiday gatherings when everyone enjoys seconds.
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 (in wine) Always check ingredient labels if sensitive to allergens
Nutritional Information (per serving)
Calories 450 Total Fat 27 g Carbohydrates 26 g Protein 27 g
Save This moussaka recipe offers a flavorful and hearty meal perfect for sharing any time of year.
Recipe FAQ
- → How should the eggplant be prepared for best texture?
Slice the eggplant into 1/2-inch rounds, brush with olive oil, sprinkle with salt, and roast until tender and golden, ensuring a rich, creamy texture without bitterness.
- → What spices enhance the beef layer in this dish?
Aromatic spices like cinnamon, allspice, oregano, and black pepper create a warm, savory flavor that complements the beef and balances the richness of the béchamel.
- → How is the béchamel sauce made creamy and smooth?
Butter and flour are cooked into a roux, then warm milk is gradually whisked in and simmered until thickened. Nutmeg, beaten egg, and Parmesan cheese are added last for richness and silkiness.
- → Can this dish be prepared in advance?
Yes, you can assemble the layers ahead of time and refrigerate. Bake just before serving to ensure the béchamel sets perfectly and the flavors meld.
- → What serving suggestions complement this dish?
Pair with a crisp Greek salad and crusty bread to balance the creamy, savory casserole with fresh and crunchy elements.