Herbed Eggplant Moussaka

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A creamy eggplant casserole layered with spiced lamb and a rich tomato sauce, finished with a golden béchamel topping. This Mediterranean recipe, ready in about 85 minutes, pairs eggplant, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 medium (12 oz) diced eggplant
• 2 tbsp olive oil
• 1 medium (3/4 cup) diced onion
• 2 minced garlic cloves
• 1 cup tomato sauce
• 1 lb ground lamb
• 1 tsp ground cinnamon spices
• 1 tbsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup béchamel sauce
• 1/2 cup grated Parmesan

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a skillet, heat 2 tbsp olive oil over medium heat. Sauté 1 medium onion and 2 minced garlic cloves for 5 minutes until softened. Add 1 lb ground lamb and cook for 5-7 minutes until browned and crumbly.
2. Step 2: Stir in 1 cup tomato sauce, 1 tsp ground cinnamon, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes, then add 12 oz diced eggplant and simmer for 15 minutes until tender.
3. Step 3: Transfer the mixture to a 9x13-inch baking dish. Spread 1 cup béchamel sauce over the top, then sprinkle 1/2 cup grated Parmesan cheese.
4. Step 4: Bake for 25-30 minutes until the top is golden and bubbly. Let cool slightly before serving.