Description
This comforting Beef Moussaka features tender roasted eggplant, spiced ground beef, and a creamy béchamel topping. Baked to golden perfection, it’s a Mediterranean classic that brings warmth and flavor to any table.
Ingredients
Scale
- 1 pound ground beef
- 2 large eggplants, sliced lengthwise
- 2 medium potatoes, peeled and thinly sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon cinnamon
- 3 tablespoons olive oil
- 3 tablespoons flour
- 2 1/2 cups milk
- 4 tablespoons butter
- 1/2 cup grated cheese (Kefalotyri or Parmesan)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment and grease your baking dish.
- In a skillet over medium heat, add olive oil and sauté onion and garlic until soft. Add ground beef, breaking it up as it browns. Stir in tomato paste, salt, pepper, and cinnamon. Simmer for 15 minutes until thickened.
- While the meat simmers, brush eggplant and potato slices with olive oil. Roast them on the lined baking sheet for 20 minutes or until tender.
- Start with a layer of potatoes at the bottom of the greased dish. Add a layer of eggplant, then half the meat sauce. Repeat eggplant and meat sauce, ending with a final layer of eggplant.
- In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Slowly add milk, whisking constantly until thick. Season with salt, pepper, and a pinch of nutmeg if desired. Stir in grated cheese. Pour béchamel over the moussaka.
- Bake at 350°F (175°C) for 40–45 minutes until the top is golden and bubbling.
- Let it rest for at least 20 minutes before slicing. Serve warm.
Notes
- Salting eggplant removes bitterness and excess moisture.
- Letting moussaka rest before serving helps keep layers intact.
- A pinch of nutmeg in the béchamel adds depth of flavor.
- Use a mandoline for even slices of vegetables.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 6g
- Sodium: 540mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 85mg
Keywords: beef moussaka, Greek casserole, Mediterranean dinner, layered eggplant dish, creamy béchamel