Layered Eggplant and Spiced Lamb Moussaka

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A comforting Greek classic featuring tender eggplant, slow-simmered spiced lamb, and creamy béchamel, baked until golden and bubbling. This mediterranean-inspired greek ready in about 110 minutes pairs eggplant, salt, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 thick rounds eggplant
• 1 tbsp salt
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 lb ground lamb
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 (28 oz) can crushed tomatoes
• 1/2 cup tomato paste
• 1/2 cup dry white wine
• 1/4 cup, chopped fresh parsley
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/4 tsp nutmeg
• pinch salt
• pinch white pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Arrange eggplant slices in a single layer on a baking sheet, sprinkle with 1 tbsp salt, and let sit 30 minutes to release moisture. Pat dry with paper towels.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add onion and cook 5 minutes until softened and golden. Add garlic and cook 1 minute until fragrant.
3. Step 3: Add ground lamb, 1 tsp dried oregano, 1/2 tsp ground cinnamon, and 1/4 tsp ground allspice. Cook 8 minutes, breaking up meat, until browned. Stir in 1 (28 oz) can crushed tomatoes, 1/2 cup tomato paste, and 1/2 cup dry white wine. Simmer 10 minutes until sauce thickens.
4. Step 4: Make béchamel: Melt 3 tbsp unsalted butter in a medium saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook 1 minute. Gradually whisk in 2 cups whole milk until smooth. Cook 5-7 minutes until thickened, then stir in 1/4 tsp nutmeg, 1 pinch salt, and 1 pinch white pepper.
5. Step 5: Spread 1/2 cup lamb sauce in a 9x13-inch baking dish. Layer half the eggplant slices, then spread 1/2 cup lamb sauce, then remaining eggplant. Pour remaining lamb sauce evenly over top. Cover with béchamel sauce.
6. Step 6: Bake 45 minutes until golden and bubbling. Rest 15 minutes before serving, garnished with 1/4 cup fresh parsley.