Moussaka Beef Eggplant Layers

Moussaka with Beef & Eggplant is a beloved classic Greek casserole that showcases the beautiful layering of tender roasted eggplants, richly spiced ground beef, and a velvety béchamel sauce. Each slice offers a comforting blend of savory flavors and creamy textures, baked to a golden perfection that makes it a standout main dish perfect for family dinners or special occasions.

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Roasting the eggplant before layering intensifies its natural sweetness and ensures a wonderfully tender texture. The beef is richly flavored with cinnamon, allspice, and oregano, adding depth and warmth to the tomato sauce. Together with the creamy béchamel, this dish delivers a comforting experience that is both rustic and elegant.

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

Be sure to brush the eggplant slices thoroughly with olive oil and roast until fully tender to prevent sogginess in the final dish. Stir the béchamel constantly while cooking to avoid lumps and produce a smooth creamy sauce. The resting time after baking allows the layers to set for cleaner slices and better presentation.

Varianten und Anpassungen

For a gluten-free option, substitute the all-purpose flour in the béchamel with a gluten-free flour blend. You can also swap the ground beef for ground lamb or a combination of beef and lamb for a richer, more traditional flavor. Adjust seasoning to taste to accommodate changes in meat choice.

Serviervorschläge

Moussaka pairs wonderfully with a crisp Greek salad featuring fresh tomatoes, cucumbers, olives, and feta cheese. Serve with crusty bread to soak up the flavorful juices and béchamel sauce. It makes for a hearty and satisfying meal perfect for sharing.

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This Moussaka with Beef & Eggplant recipe captures the heart of Greek comfort food while allowing cooks to customize and prepare ahead of time. Its layered richness and comforting warmth make it a timeless dish enjoyed across generations and occasions.

Recipe Q&A

→ How do you prepare the eggplant for this dish?

Slice eggplants into rounds, brush with olive oil and sprinkle with salt, then roast at 200°C (400°F) until golden and tender, about 20-25 minutes.

→ What spices enhance the flavor of the meat layer?

Ground cinnamon, allspice, dried oregano, black pepper, and salt are added to the browned beef for a warm, aromatic profile.

→ How is the béchamel sauce made creamy and flavorful?

Butter and flour are cooked together before gradually whisking in warm milk, then nutmeg, beaten egg, and grated Parmesan are stirred in for richness.

→ Can this dish be made gluten-free?

Yes, by substituting all-purpose flour in the béchamel sauce with a gluten-free alternative, you can make it suitable for gluten sensitivities.

→ What is the recommended baking temperature and time?

Bake assembled layers at 180°C (350°F) for 40-45 minutes until the top turns golden and bubbly, then let it rest before serving.