Moussaka Beef Eggplant Layers

Moussaka with Beef & Eggplant is a timeless Greek casserole that brings comfort through its delicious layers. Tender roasted eggplant, richly spiced ground beef, and a silky béchamel sauce combine to create a hearty dish that’s perfect for family dinners or special occasions. Baked to a golden, bubbling finish, this recipe balances savory flavors with creamy textures in every bite.

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This dish embodies the soul of Greek cooking, with simple ingredients elevated through thoughtful layering and slow baking. Each forkful delivers warmth, depth, and a home-cooked satisfaction that's hard to beat.

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

1. Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.

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.

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.

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.

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.

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.

7. Lower oven temperature to 180°C (350°F).

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.

9. Bake for 40–45 minutes, until golden and bubbling. Rest 15 minutes before slicing and serving.

Zusatztipps für die Zubereitung

Moussaka requires patience and attention to layering to get the perfect texture. Ensure the eggplant is roasted until tender to avoid sogginess. When making the béchamel sauce, whisk continuously to prevent lumps and achieve a smooth creamy consistency. Cooling the sauce briefly before adding the egg prevents scrambling.

Varianten und Anpassungen

For a gluten-free version, substitute the all-purpose flour in the béchamel with gluten-free flour. You can also substitute ground lamb or a beef/lamb mix to create a richer flavor profile that stays true to traditional Greek variations.

Serviervorschläge

Serve this moussaka warm, garnished with fresh parsley, alongside a crisp Greek salad and crusty bread. It pairs wonderfully with red wine and is a comforting centerpiece for festive or everyday meals.

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With this recipe, you can enjoy a classic Greek dish that offers layers of flavor and texture, evoking warmth and tradition. Whether for a family dinner or a special occasion, this Moussaka with Beef & Eggplant is sure to impress and satisfy.

Recipe FAQ

→ What is the best way to prepare the eggplant?

Slicing eggplant into rounds and roasting with olive oil and salt until golden brings out a tender texture and enhances its flavor.

→ Which spices complement the beef in this dish?

Cinnamon, allspice, oregano, black pepper, and salt create a warm, aromatic seasoning that pairs well with ground beef.

→ How is the béchamel sauce enriched?

The sauce is made by whisking butter, flour, and warm milk together, then flavored with nutmeg, Parmesan cheese, and a beaten egg for creaminess.

→ Can this dish be prepared in advance?

Yes, the layers can be assembled ahead of time and baked just before serving for convenience and flavor melding.

→ What are suitable side dishes to serve with this casserole?

Crisp green salads, such as a Greek salad, and crusty bread complement the rich layers of this baked dish.