Moussaka Beef Eggplant Layers (Print Version)

Layers of spiced beef and tender eggplant topped with rich béchamel in a Greek casserole.

# Components:

→ Vegetables

01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons chopped fresh parsley

→ Meat

05 - 1.1 lbs ground beef

→ Spices & Seasonings

06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground allspice
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt, divided

→ Tomato Sauce

11 - 14 oz canned diced tomatoes
12 - 2 tablespoons tomato paste
13 - 1/2 cup dry red wine
14 - 2 tablespoons olive oil, plus extra for brushing eggplant

→ Béchamel Sauce

15 - 1/4 cup unsalted butter
16 - 1/2 cup all-purpose flour
17 - 2 1/2 cups whole milk, warmed
18 - 1/4 teaspoon ground nutmeg
19 - 1 large egg, lightly beaten
20 - 1/2 cup grated Parmesan cheese

→ For Assembly

21 - 1/2 cup grated Parmesan cheese (for topping)

# Preparation Steps:

01 - Preheat oven to 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.
02 - 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 and sauté for 1 minute.
03 - Add ground beef to skillet, breaking it up with a spoon. Cook until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and the remaining 1/2 teaspoon salt. Cook for 1 minute.
04 - Add tomato paste, diced tomatoes, and red wine to the beef mixture. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Season to taste and set aside.
05 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in warmed 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. Quickly whisk in egg and Parmesan cheese.
06 - Reduce oven temperature to 350°F.
07 - Layer half of the eggplant slices in a 9x13-inch baking dish. Top evenly with the beef mixture, then cover with the remaining eggplant. Pour béchamel sauce over the top and sprinkle with Parmesan cheese.
08 - Bake for 40–45 minutes until golden and bubbling. Remove from oven and let rest for 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • The perfect balance of tender eggplant and savory beef spiced with cinnamon and oregano.
  • Creamy béchamel sauce adds a luxurious texture and golden finish.
  • Classic Greek flavors come together in a comforting casserole ideal for any occasion.
  • Make-ahead friendly for convenient meal planning.
02 -
  • Brush the eggplant slices with olive oil and salt before roasting to enhance flavor and texture.
  • Use warm milk when making the béchamel to help the sauce thicken evenly.
  • Allow the moussaka to rest for 15 minutes after baking for easier slicing and better flavor melding.
  • Check seasoning of the beef sauce before layering, adjusting salt and spices as needed.
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