Greek-Style Moussaka with Eggplant and Spiced Meat Sauce

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A true Greek moussaka featuring layered eggplant, spiced ground lamb, and creamy béchamel, baked until golden and bubbling. This Mediterranean recipe, ready in about 110 minutes, pairs eggplant, ground lamb, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 medium, sliced 1cm thick eggplant
• 300g ground lamb
• 1 medium, finely chopped onion
• 2 tbsp tomato paste
• 1/2 tsp cinnamon
• 2 tbsp all-purpose flour
• 200ml milk
• 20g butter
• 30g grated Parmesan
• 2 tbsp heavy cream

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

Instructions

1. Step 1: Arrange 2 sliced eggplant in a single layer on a baking sheet; brush with 1 tbsp olive oil and bake at 200°C for 20 minutes until golden and tender, then set aside.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat; cook 300g ground lamb with 1 finely chopped onion until browned (12 minutes), breaking up lumps with a spoon.
3. Step 3: Stir in 2 tbsp tomato paste, 1/2 tsp cinnamon, and 2 tbsp all-purpose flour; cook for 2 minutes, then gradually add 200ml milk while whisking until sauce thickens (5 minutes).
4. Step 4: Spread 1/3 of the meat sauce in a 9x13-inch baking dish, top with 1/2 the baked eggplant, then layer with remaining sauce and eggplant.
5. Step 5: Make béchamel: Melt 20g butter in saucepan, whisk in 2 tbsp flour for 1 minute, then slowly add 200ml milk; cook until thickened (8 minutes), then stir in 30g grated Parmesan and 2 tbsp heavy cream.
6. Step 6: Pour béchamel over eggplant layers, smooth surface, and bake at 180°C for 35 minutes until golden and bubbling around edges.