Beef Moussaka
Beef Moussaka is one of those hearty and comforting dishes that look like they take a lot of effort to make, but won’t overwhelm you in the kitchen. You’ll find the layering process simple, and there’s a small step along the way that makes the flavor really shine. It’s a meal that feels elegant enough for entertaining or potlucks, yet still fits a busy weeknight dinner. You’ll love that it can be prepped ahead, stored, or frozen, giving you plenty of flexibility.
Equipment
Ingredients
- 1 pound eggplants round slices 3/8″ thick
- 2 yellow potatoes round slices 3/8″ thick
Meat Filling:
- 2 tablespoons olive oil
- ½ cup red onions chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 3 tablespoons tomato paste
- 14 ounces chopped tomatoes
- 1 cup dry red wine
- 1 bay leaf
Bechamel Sauce:
- ¼ cup butter
- ⅓ cup flour
- 2 ½ cups whole milk room temperature
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- ¾ cup Parmesan cheese grated
Instructions
- Salt the eggplant slices on both sides and place in a colander for 30 minutes to draw out moisture. Pat them dry and lay on a lined baking sheet.1 pound eggplants
- Bake eggplant at 425°F (220°C) for 15 minutes, flipping halfway, until golden.
- On a separate sheet, bake the potato slices at the same temperature for 15 minutes, also flipping halfway. Lightly season with salt.2 yellow potatoes
- Heat olive oil in a large skillet over medium heat. Sauté onion for 2–3 minutes, then add garlic and cook 2 more minutes. Add ground beef and cook until browned, breaking it apart as it cooks.2 tablespoons olive oil, ½ cup red onions, 2 cloves garlic, 1 pound ground beef
- Stir in sugar, salt, cinnamon, and tomato paste. Cook for 1 minute. Add chopped tomatoes and red wine, scraping the pan to deglaze. Add bay leaf, reduce heat to low, and simmer uncovered for 10 minutes. Discard the bay leaf when done.1 teaspoon sugar, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, 3 tablespoons tomato paste, 14 ounces chopped tomatoes, 1 cup dry red wine, 1 bay leaf
- In another skillet or saucepan, melt butter over medium heat. Add flour and cook, stirring, for 2 minutes to form a roux. Gradually whisk in the milk. Add salt, pepper, and nutmeg. Simmer until thickened, stirring frequently.¼ cup butter, ⅓ cup flour, 2 ½ cups whole milk, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
- Grease a 9×13-inch baking dish with olive oil or butter. Layer the dish by arranging half the potatoes at the bottom, followed by one-third of the eggplant, half the meat sauce, and one-third of the béchamel. Add the remaining potatoes, another third of the eggplant, the rest of the meat sauce, and another third of the béchamel. Finish with the final layer of eggplant, then top with the remaining béchamel and a sprinkle of Parmesan cheese.¾ cup Parmesan cheese
- Bake uncovered for 20 minutes, or until golden and bubbling.
- Let cool for 15 minutes before slicing and serving.
Video
Notes
- Slice the vegetables evenly: Cut the eggplant and potatoes into uniform rounds so they cook at the same rate and layer neatly, giving the finished moussaka a balanced texture.
- Bake the vegetables first: Roasting the eggplant and potatoes brings out their flavor and keeps the dish from becoming oily.
- Sprinkle oregano into the meat sauce: Stir some in while it simmers to boost the Greek flavor if you want; it gives a subtle but noticeable Mediterranean taste.
- Use a cinnamon stick instead of ground cinnamon: Let it simmer with the bay leaf and take it out before layering. This swap gives a gentler, more aromatic cinnamon note.
- Replace some wine with beef broth: Swap out half the wine if you want a milder sauce. It softens the flavor and makes it less robust.
- Add eggs or egg yolk to the béchamel: Whisk one in after cooking, and the sauce will set firmer with a richer taste. It’s a booster that makes a clear difference in texture.
- Top with bread crumbs before baking: If you like your moussaka crispy, feel free to scatter a light layer of breadcrumbs over the béchamel for extra crunch.
- Try a few variations: Sprinkle parsley or dill over the baked moussaka for freshness, or add a little crumbled feta on top for a salty, tangy finish that balances the rich layers.
Nutrition
Calories: 428kcalCarbohydrates: 26gProtein: 19gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 71mgSodium: 750mgPotassium: 811mgFiber: 4gSugar: 9gVitamin A: 539IUVitamin C: 19mgCalcium: 252mgIron: 3mg
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