Baked Eggplant and Lamb Moussaka with Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A layered Greek casserole with tender eggplant, spiced ground lamb, and creamy béchamel, baked until golden and bubbly. This mediterranean-inspired comfort food ready in about 95 minutes blends large eggplant, salt, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large eggplant
• 1 tbsp salt
• 2 tbsp olive oil
• 1 lb ground lamb
• 1 medium onion
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 (14 oz) can crushed tomatoes
• 1/4 cup red wine
• 1/2 cup Greek yogurt
• 1/4 cup all-purpose flour
• 1/2 cup milk
• 1/2 cup Parmesan cheese
• 1/4 cup fresh parsley

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Slice 2 large eggplants into 1/4-inch rounds, sprinkle with 1 tbsp salt, and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 lb ground lamb, 1 finely chopped medium onion, and 2 minced garlic cloves. Cook until lamb is browned (8 minutes), breaking it up with a spoon. Stir in 1 tsp dried oregano, 1/2 tsp ground cinnamon, and 1/4 tsp ground allspice. Add 1 (14 oz) can crushed tomatoes and 1/4 cup red wine, then simmer for 10 minutes.
3. Step 3: In a small saucepan, combine 1/2 cup Greek yogurt, 1/4 cup all-purpose flour, and 1/2 cup milk. Cook over low heat, stirring constantly, until thickened (5 minutes). Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted.
4. Step 4: Spread a thin layer of tomato-lamb sauce in a 9x13 inch baking dish. Arrange a layer of eggplant slices, then top with more sauce. Repeat layers. Pour béchamel sauce evenly over the top and sprinkle with 1/4 cup chopped fresh parsley.
5. Step 5: Bake for 45-50 minutes until top is golden and bubbling. Let rest 15 minutes before serving.