Ingredients
2 large eggplants (sliced into 1/4-inch rounds)
1 lb ground beef
1 small onion (chopped)
3 cloves garlic (minced)
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1/2 cup red wine (optional)
1 teaspoon cinnamon
1 teaspoon dried oregano
1/2 teaspoon allspice
Salt and black pepper to taste
3 tablespoons olive oil
For Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk (warm)
1/4 teaspoon nutmeg
1/2 cup grated Parmesan cheese
1 large egg
Instructions
1. Preheat oven to 375°F (190°C)
2. Brush eggplant slices with olive oil and roast for 20 minutes until tender
3. In a skillet, cook ground beef with onion and garlic until browned
4. Add crushed tomatoes, tomato paste, wine, cinnamon, oregano, allspice, salt, and pepper
5. Simmer for 15–20 minutes until thickened
6.
7. Prepare béchamel sauce: melt butter, whisk in flour, cook 1–2 minutes
8. Gradually add warm milk, whisking until smooth and thick
9. Stir in nutmeg, Parmesan, and remove from heat, then whisk in egg
10.
11. Layer in baking dish: eggplant, beef sauce, then repeat layers
12. Pour béchamel sauce on top and smooth evenly
13. Bake for 40–45 minutes until golden and set
14. Let rest 15 minutes before slicing and serving
Notes
Salt eggplant beforehand to remove bitterness if desired
Let moussaka rest before slicing for clean layers
You can substitute lamb for beef for a traditional variation
Make ahead and refrigerate overnight for deeper flavor
Pairs well with Greek salad or crusty bread
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 135mg
Keywords: authentic moussaka recipe, greek moussaka, beef and eggplant casserole, mediterranean dinner