Pin it A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
This dish brings back rich family memories of Sunday dinners filled with laughter and love around the table.
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
- Preheat Oven:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
- Roast Eggplant:
- 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 Aromatics:
- 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.
- Brown Beef:
- 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.
- Simmer 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:
- 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.
- Adjust Oven Temperature:
- Lower oven temperature to 180°C (350°F).
- 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.
- Bake:
- Bake for 40 45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.
Pin it Sharing this meal with family is a cherished tradition that brings everyone closer.
Required Tools
Large skillet, saucepan, baking sheets, 22x30 cm (9x13-inch) baking dish, whisk, chef's 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
Calories: 450, Total Fat: 27 g, Carbohydrates: 26 g, Protein: 27 g per serving
Pin it This moussaka will become a staple in your meal rotation thanks to its comforting flavors and rich textures.
Common Questions
- → How should the eggplant be prepared for best texture?
Slice the eggplant into 1/2-inch rounds, brush with olive oil and salt, then roast at 400°F for 20-25 minutes until tender and golden.
- → What spices enhance the beef layer?
A blend of cinnamon, allspice, oregano, black pepper, and salt creates a warm, aromatic flavor that complements the beef and tomato sauce.
- → How is the béchamel sauce made creamy and smooth?
Butter and flour are cooked together, then warm milk is whisked in gradually and boiled gently until thickened. Nutmeg, beaten egg, and Parmesan are stirred in off the heat for richness.
- → Can this dish be prepared ahead of time?
Yes, you can assemble the layers in advance and bake it later, allowing flavors to meld and saving time on serving day.
- → What are good side dishes to serve with this casserole?
A crisp Greek salad and crusty bread pair well, balancing the rich textures and enhancing the Mediterranean experience.