Layered Eggplant and Ground Beef Casserole with Béchamel

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

A comforting baked casserole featuring tender eggplant, spiced beef, and creamy béchamel, perfect for sharing on a cozy evening. This Greek recipe (vegetarian alternative), ready in about 85 minutes, pairs eggplant, ground beef, onion 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, peeled and sliced into 1/2-inch rounds eggplant
• 1 pound ground beef
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 can (14 ounces) diced tomatoes
• 1/2 cup tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 3 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• pinch nutmeg

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Place the 2 large eggplant slices, peeled and sliced into 1/2-inch rounds, on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Bake for 20 minutes until tender and golden, then set aside.
2. Step 2: In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the 1 medium onion, finely chopped, and cook until soft and translucent, about 5 minutes. Add the 3 cloves garlic, minced, and cook for 1 minute until fragrant. Add the 1 pound ground beef, breaking it into small pieces, and cook until browned. Stir in the 1 can diced tomatoes, 1/2 cup tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, salt, and pepper. Simmer for 10 minutes.
3. Step 3: Make the béchamel: Melt the 3 tablespoons butter in a saucepan over medium heat. Whisk in the 3 tablespoons all-purpose flour and cook for 1 minute. Gradually whisk in the 2 cups milk until smooth. Simmer for 5 minutes until thickened, stirring constantly. Season with a pinch of nutmeg, salt, and white pepper.
4. Step 4: In a 9x13-inch baking dish, spread a thin layer of the beef tomato mixture. Layer half the baked eggplant slices (about 1 cup), then spread the remaining beef mixture on top. Pour half the béchamel (about 1 cup) over the sauce. Repeat with the remaining eggplant, beef mixture, and the rest of the béchamel. Bake for 30 minutes until golden and bubbly.