Greek-Style Beef Moussaka Casserole
Moussaka is a richly layered dish cherished across Greece and the broader Mediterranean, known for its hearty comfort and soulful depth of flavor. This recipe is a classic Greek-style beef moussaka that marries velvety béchamel, spiced ground beef, and tender roasted eggplant into a savory baked casserole. It’s the ultimate taste of home and heritage, perfect for festive gatherings or a luxurious Sunday supper.
Equipment
Chef’s Knife
Cutting Board
Large skillet
Roasting tray
Large saucepan
Whisk
9x13 inch baking dish
Mandoline slicer (optional)
Oven
Ingredients
Roasted Eggplant
2 lbs eggplant - sliced into 1/4-inch rounds
½ cup olive oil - for brushing and roasting
Beef Filling
- 2 tablespoons olive oil
1 medium yellow onion - finely chopped
2 cloves garlic - minced
1.5 lbs ground beef - preferably grass-fed
1 teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon ground black pepper
1 teaspoon kosher salt
1 cup crushed tomatoes - canned, preferably San Marzano
Béchamel Sauce
4 tablespoons unsalted butter
¼ cup all purpose flour (plain flour Australia and UK)- 2 cups whole milk - warmed
¼ teaspoon nutmeg - freshly grated
1 large egg yolk - room temperature- ½ cup Kefalotyri - grated, or Parmesan cheese
Instructions
- Preheat and Prepare the EggplantPreheat oven to 400°F (200°C). Arrange eggplant slices on parchment-lined baking trays. Brush both sides generously with olive oil. Roast for 25–30 minutes, flipping halfway, until slices are tender and golden-brown at edges.
- Cook the Beef FillingHeat olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent, about 5–7 minutes. Add garlic and sauté 1 more minute. Stir in beef, breaking it up with a wooden spoon; cook until browned. Stir in cinnamon, allspice, pepper, and salt. Add the crushed tomatoes and simmer for 15 minutes to marry the flavors.
- Prepare the Béchamel SauceIn a saucepan, melt the butter over medium heat. Whisk in flour and cook for 2 minutes to form a light roux. Gradually whisk in warm milk and continue whisking until thickened, about 5–7 minutes. Season with nutmeg and a pinch of salt. Remove from heat and whisk in the egg yolk. Stir in the grated cheese until melted and smooth.
- Assemble the MoussakaPreheat oven to 375°F (190°C). In a 9x13 inch baking dish, layer half the roasted eggplant. Spread all the beef mixture over it evenly. Layer the remaining eggplant slices on top. Pour the béchamel sauce over the top layer of eggplant, spreading evenly with a spatula.
- Bake and RestBake for 40–45 minutes or until the top is golden and bubbling. Let rest for at least 15–20 minutes before serving for best slicing consistency.
Notes
- For a lighter version, substitute ground lamb with ground turkey or lean beef.
- Kefalotyri cheese gives an authentic flavor, but high-quality Parmigiano-Reggiano works well.
- Letting moussaka rest before serving helps it set and enhances flavor cohesion.
Nutrition
Calories: 638kcalCarbohydrates: 23gProtein: 32gFat: 48gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 140mgSodium: 687mgPotassium: 1006mgFiber: 6gSugar: 12gVitamin A: 596IUVitamin C: 9mgCalcium: 258mgIron: 4mg
How did this recipe turn out for you?We're eager to hear your thoughts!
