Moussaka Beef Eggplant Layers

Moussaka with Beef & Eggplant is a beloved Greek classic that combines tender slices of roasted eggplant with a rich, spiced ground beef sauce, all enveloped in a luscious, creamy béchamel topping. This hearty casserole bakes to a golden perfection, delivering layers of flavor and comfort that bring the taste of the Mediterranean straight to your table.

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Easy to prepare with straightforward steps, this recipe showcases the harmony of Mediterranean ingredients and traditional techniques. The slow-simmered beef sauce enriched with tomato and wine complements the roasted eggplant beautifully, while the silky béchamel crown completes the dish with elegance.

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

For a gluten-free version, substitute all-purpose flour with a gluten-free alternative in the béchamel sauce. Ensure all other ingredients are also gluten-free. Roasting the eggplant before assembling intensifies its flavor and prevents sogginess in the casserole.

Varianten und Anpassungen

For a richer flavor, replace the ground beef entirely or in part with ground lamb. You can also experiment with different herbs like thyme instead of oregano. To make it vegetarian, substitute the meat with a hearty mixture of lentils and mushrooms, adjusting spices accordingly.

Serviervorschläge

This classic moussaka pairs beautifully with a crisp Greek salad featuring cucumbers, tomatoes, olives, and feta. Serve alongside warm, crusty bread to soak up the delicious juices and béchamel sauce for a complete and satisfying meal.

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With its harmonious blend of aromatic spices, roasted vegetables, and creamy béchamel, this Moussaka with Beef & Eggplant is a timeless dish that brings warmth and joy to any dinner table. Whether for a family meal or special occasion, it's sure to impress and satisfy.

Recipe FAQ

→ How do I prepare the eggplant for this dish?

Slice the eggplant into rounds, brush with olive oil and salt, then roast until golden and tender to bring out a rich flavor and soft texture.

→ What spices enhance the meat layer?

Ground cinnamon, allspice, oregano, black pepper, and salt add warmth and depth to the ground beef mixture, complementing the other ingredients.

→ Can the creamy sauce be modified?

The béchamel sauce is made with butter, flour, milk, nutmeg, egg, and Parmesan, creating a smooth, rich topping. Adjust thickness by varying milk or cooking time.

→ How should the layers be assembled?

Begin with half the roasted eggplant, add the beef mixture evenly, cover with remaining eggplant, then pour the béchamel sauce on top before baking.

→ What cooking time is needed to achieve the golden crust?

Bake at 180°C (350°F) for 40–45 minutes until the top is bubbly and golden, then let rest before serving for the best texture.

→ Are there variations for the meat used?

Ground lamb or a mix of beef and lamb can be used for a richer flavor profile, enhancing the overall taste and authenticity.