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Beef Moussaka: A Comforting Greek Classic Layered with Flavor

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Beef Moussaka is a rich and comforting casserole layered with roasted eggplant, seasoned ground beef, and a creamy béchamel sauce, baked until golden and bubbling. A staple of Greek cuisine, this dish is often enjoyed during family dinners, special occasions, or festive gatherings. It captures the warmth and heartiness of Mediterranean cooking while showcasing deep flavors and satisfying textures. Whether you’re reminiscing about a summer trip to the Greek islands or simply looking to try something new and impressive, beef moussaka is a dish that delivers on both taste and tradition.

Ingredients

Scale

For the eggplant layer:

  • 2 large eggplants, sliced into 1/2-inch rounds

  • Salt, for sweating eggplant

  • Olive oil, for brushing or drizzling

For the beef filling:

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 1 pound ground beef

  • 1 (14.5-ounce) can crushed tomatoes

  • 2 tablespoons tomato paste

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon ground allspice

  • Salt and pepper, to taste

  • 1/4 cup red wine (optional)

  • 2 tablespoons chopped fresh parsley

For the béchamel sauce:

  • 4 tablespoons unsalted butter

  • 1/4 cup all-purpose flour

  • 2 1/2 cups whole milk, warmed

  • 1/4 teaspoon ground nutmeg

  • Salt and white pepper, to taste

  • 2 egg yolks

  • 1/2 cup grated Parmesan or Kefalotyri cheese

Instructions

  • Prepare the eggplant: Sprinkle eggplant slices with salt and place them on a paper towel-lined tray. Let sit for 30 minutes to draw out moisture and bitterness. Rinse and pat dry.

  • Preheat your oven to 400°F (200°C). Brush the eggplant slices with olive oil and lay them in a single layer on a baking sheet. Roast for 20–25 minutes, turning once, until softened and lightly browned. Set aside.

  • Make the meat sauce: In a large skillet, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook for another minute.

  • Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

  • Stir in crushed tomatoes, tomato paste, cinnamon, oregano, allspice, salt, pepper, and red wine (if using). Simmer on low for 15–20 minutes until thickened. Stir in fresh parsley. Remove from heat.

  • Make the béchamel: In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.

  • Gradually whisk in warm milk, stirring constantly until the sauce thickens and begins to bubble. Add nutmeg, salt, and white pepper.

  • Remove from heat. In a small bowl, beat egg yolks. Gradually whisk in a few tablespoons of the hot sauce to temper, then slowly whisk the yolks into the béchamel. Stir in the grated cheese.

  • Assemble the moussaka: Lower oven temperature to 375°F (190°C). Grease a 9×13-inch baking dish.

  • Layer half the roasted eggplant on the bottom. Top with the beef mixture, spreading it evenly. Add the remaining eggplant slices.

  • Pour the béchamel sauce over the top and spread it into an even layer. Sprinkle with a little more grated cheese if desired.

  • Bake for 40–45 minutes, or until the top is golden and the sauce is set. Let rest for 15–20 minutes before slicing and serving.

Find it online: https://cookingworthy.com/beef-moussaka-a-comforting-greek-classic-layered-with-flavor/