Beef & Eggplant Moussaka Bake
Moussaka is often considered Greece’s answer to lasagna, but instead of pasta sheets, it features tender roasted eggplant layered with savory spiced beef and topped with a creamy bechamel. This version uses lean beef, roasted eggplant (not fried), and a lighter yogurt-based bechamel for balance.
Time
Prep time: 25 minutes
Cook time: 45 minutes
Total time: ~1 hour 10 minutes
Servings:6
Ingredients
Eggplant Layer:
2 large eggplants, sliced into ½-inch rounds
2 tbsp olive oil
Salt & pepper, to taste
Beef Filling:
1 lb (450 g) lean ground beef
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp tomato paste
½ cup red wine
1 tsp ground cinnamon
1 tsp dried oregano
½ tsp allspice
Salt & black pepper, to taste
Bechamel Topping:
2 tbsp olive oil
3 tbsp flour
2 cups milk
½ cup Greek yogurt
¼ cup grated Parmesan
1 egg, whisked
Pinch of nutmeg
Salt & pepper, to taste
Instructions
Prepare eggplant – Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush with olive oil, season with salt & pepper. Roast 20 minutes, flipping halfway, until softened and golden.
Make beef filling – In a skillet, sauté onion in olive oil until soft. Add garlic, then ground beef. Cook until browned. Stir in tomato paste, crushed tomatoes, wine (if using), and spices. Simmer 15 minutes until thickened. Season to taste.
Make bechamel – In a saucepan, whisk flour into warm olive oil/butter to form a roux. Slowly whisk in warm milk until smooth and thickened. Remove from heat, stir in yogurt, cheese, nutmeg, and egg. Season lightly.
Assemble – In a greased baking dish, layer half the roasted eggplant, then spread beef mixture, then the remaining eggplant. Pour bechamel evenly on top.
Bake – Reduce oven to 375°F (190°C). Bake uncovered for 35–40 minutes until golden and bubbling. Let rest 10–15 minutes before slicing.
Notes & Tips
For lower carb: Replace some eggplant layers with zucchini.
For vegetarian: Replace beef with lentils or mushrooms.
For more creaminess: Use full bechamel (skip yogurt, add more milk + butter).
Keeps well—flavors deepen the next day!
Frequently Asked Questions
Q: Can I prepare it ahead?
Yes! Assemble up to the bechamel layer, refrigerate overnight, and bake when ready.
Q: Can I freeze moussaka?
Absolutely—bake fully, cool, slice, and freeze portions for up to 3 months. Reheat in oven.
Q: What can I serve with it?
A crisp Greek salad or lemony roasted potatoes are perfect sides.
Nutritional Information
Calories: ~430
Protein: 28g
Carbs: 24g
Fat: 23g
Fiber: 6g