Baked Greek Moussaka with Eggplant and Ground Lamb

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A layered Greek casserole featuring tender eggplant slices, spiced ground lamb, and a creamy béchamel topping baked to golden perfection. This Greek recipe, ready in about 100 minutes, pairs eggplant, olive oil, ground lamb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (about 2 lbs) eggplant
• 1/4 cup olive oil
• 1 lb ground lamb
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 1/4 cup red wine
• 1 tsp cinnamon
• 1/2 tsp ground allspice
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 egg yolks
• 1/2 cup, plus extra for topping grated Parmesan cheese
• 1/4 tsp nutmeg

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Instructions

1. Step 1: Preheat oven to 375°F. Slice 2 large eggplants into 1/4-inch thick rounds, sprinkle with 1 tsp salt, and set in a colander for 30 minutes to draw out bitterness, then rinse and pat dry.
2. Step 2: Brush both sides of eggplant slices with 1/4 cup olive oil and arrange on baking sheets; roast in oven for 20 minutes, flipping halfway until tender and lightly golden.
3. Step 3: Meanwhile, heat a large skillet over medium heat and add 1 tbsp olive oil (from the 1/4 cup used earlier). Add 1 finely chopped onion and sauté for 5 minutes until translucent, then add 3 minced garlic cloves and cook 1 more minute until fragrant.
4. Step 4: Add 1 lb ground lamb to the skillet, breaking it up with a spoon; cook for 6-8 minutes until browned with no pink remaining.
5. Step 5: Stir in 2 tbsp tomato paste, 1 cup crushed tomatoes, 1/4 cup red wine, 1 tsp cinnamon, 1/2 tsp ground allspice, 1/2 tsp black pepper, and 1/2 tsp salt; simmer uncovered for 15 minutes until sauce thickens.
6. Step 6: To make béchamel, melt 4 tbsp butter in a saucepan over medium heat; whisk in 1/4 cup all-purpose flour and cook for 2 minutes until bubbling but not browned.
7. Step 7: Gradually whisk in 2 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5 minutes.
8. Step 8: Remove béchamel from heat and quickly whisk in 2 egg yolks, 1/2 cup grated Parmesan, and 1/4 tsp nutmeg; season with a pinch of salt.
9. Step 9: In a 9x13 inch baking dish, layer half the roasted eggplant slices, spread the lamb sauce evenly over them, then top with remaining eggplant slices.
10. Step 10: Pour the béchamel sauce evenly over the top and sprinkle with additional Parmesan cheese.
11. Step 11: Bake uncovered for 40 minutes until the top is golden and bubbling; let cool for 15 minutes before serving.