Moussaka Beef Eggplant Baked (Printable version)

Tender eggplant and beef layered with béchamel, baked to a golden, creamy Greek classic.

# What You'll Need:

→ 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 pounds 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 ounces 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

# Directions:

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. Transfer to a plate and 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; sauté for 1 minute. Add ground beef, breaking it up with a spoon, and cook until browned, about 7 minutes.
03 - Stir in cinnamon, allspice, oregano, black pepper, and the remaining 1/2 teaspoon salt. Cook for 1 minute. Incorporate tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning if needed and set meat sauce aside.
04 - 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 and stir in nutmeg. Let cool for 2 minutes, then whisk in egg and Parmesan briskly.
05 - Reduce oven temperature to 350°F.
06 - In a 9x13-inch baking dish, arrange half the roasted eggplant slices in a single layer. Top with the entire beef mixture. Add the remaining eggplant in an even layer. Pour the béchamel sauce evenly over the top and sprinkle with Parmesan cheese.
07 - Bake for 40–45 minutes, until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.

# Expert advice:

01 -
  • Uses common pantry spices you likely already have
  • Authentic Greek flavor made approachable at home
  • Great for prepping ahead and baking when ready
  • Deeply satisfying layers with creamy and rich textures
02 -
  • Packed with protein and vegetables for a wholesome main dish
  • The flavors deepen when made ahead and reheated
  • Eggplant and béchamel are what make moussaka so uniquely Greek
03 -
  • Toast your spices briefly with the meat for better flavor bloom.
  • Warming the milk for béchamel avoids lumps every time.
  • Always wait out the cooling before slicing or your layers may slide apart.
  • I learned from trial and error never overload the eggplant slices or they sog out the dish.

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