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Easy Moussaka - Greek eggplant beef bake with layers of eggplant and creamy béchamel

Easy Moussaka - Greek Eggplant Beef Bake

A cozy and filling Greek eggplant beef bake, crafted with layers of roasted eggplant, savory beef sauce, and a creamy topping, perfect for a weeknight dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 380
Ingredients Method Notes

Ingredients
  

Eggplant Layer
  • 2 large Eggplant, sliced into half inch rounds Or 3 medium eggplants
  • 1 tablespoon Olive oil Plus a little extra for the pan
  • Salt and pepper
Beef Sauce
  • 1.5 pounds Ground beef
  • 1 Onion, chopped
  • 3 cloves Garlic, minced
  • 1 can Crushed tomatoes Or tomato sauce if preferred
  • 2 tablespoons Tomato paste Use 1 tablespoon if desired
  • 1 pinch Cinnamon Trust me, it's subtle and good
  • 2 teaspoons Dried oregano Use 1 teaspoon if desired
  • Optional: splash of red wine or beef broth
Creamy Topping
  • 1 tablespoon Butter
  • 1 tablespoon Flour
  • 1 cup Milk
  • 2 Eggs Use 1 egg if desired
  • 1 cup Grated cheese Like Parmesan or kefalotyri

Method
 

Preparation
  1. Sprinkle eggplant slices with salt and let them sit for 20 to 30 minutes to help with bitterness and sogginess. Pat them dry, then brush with olive oil and bake at 425°F until soft and lightly golden, flipping once.
Make Beef Sauce
  1. Brown ground beef in a big skillet. Add onion and cook until soft, then add garlic cooking for about 30 seconds. Stir in tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer until thick, about 15 to 20 minutes. If too thick, add a splash of broth or wine.
Make Creamy Topping
  1. Melt butter in a pot, whisk in flour, then slowly whisk in milk until thickened. Remove from heat, cool for a minute, then whisk in eggs and a handful of cheese.
Layer and Bake
  1. In a greased baking dish, layer eggplant, then beef sauce, followed by another layer of eggplant. Spread the creamy topping over all. Bake at 375°F for about 35 to 45 minutes until golden and set. Let it rest for 15 to 20 minutes before slicing.

Notes

Moussaka can be made ahead of time, assembled, covered, and refrigerated. Bake when ready, adding a few extra minutes since it will be cold.