Eggplant and Lamb Moussaka with Creamy Béchamel

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Layers of roasted eggplant and spiced lamb topped with a silky béchamel sauce, baked until golden and bubbling. This Mediterranean recipe, ready in about 85 minutes, pairs eggplant, ground lamb, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 452 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

• 1.5 pounds eggplant
• 1/2 pound ground lamb
• 3 tablespoons olive oil
• 1 finely diced onion
• 3 minced cloves garlic
• 1 cup canned crushed tomatoes
• 1 teaspoon dried oregano
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Slice eggplant into 1/2-inch thick rounds, toss with 2 tablespoons olive oil, and arrange in a single layer on a baking sheet. Bake for 20 minutes until edges are golden and tender.
2. Step 2: Sauté ground lamb in remaining 1 tablespoon olive oil until browned, about 5 minutes. Add diced onion and garlic, cook for 3 minutes until softened. Stir in crushed tomatoes, oregano, salt, and pepper, then simmer for 10 minutes.
3. Step 3: Melt butter in a saucepan over medium heat, whisk in flour to form a paste. Gradually add milk while whisking constantly until thickened, about 5 minutes. Remove from heat, stir in Parmesan, then season with salt and pepper.
4. Step 4: Layer half the baked eggplant in a 9x13-inch baking dish, top with all the lamb sauce, then add remaining eggplant. Pour béchamel sauce evenly over the top, smoothing the surface.