Layered Greek Moussaka with Eggplant and Ground Lamb

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A classic Greek casserole with layers of sautéed eggplant, spiced ground lamb, and creamy béchamel sauce baked to golden perfection. This Greek-inspired lamb recipe, ready in about 110 minutes, pairs large eggplants, ground lamb, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, sliced into 1/4-inch rounds large eggplants
• 1 lb ground lamb
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 4 tbsp olive oil
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups, warmed whole milk
• 1/2 cup grated Parmesan cheese
• 2, beaten large eggs
• 1 1/2 tsp, divided salt
• 1 tsp, divided 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. Lightly salt 2 sliced large eggplants and let them sit in a colander for 30 minutes to draw out moisture, then rinse and pat dry.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves; sauté for 4-5 minutes until translucent and fragrant.
3. Step 3: Add 1 lb ground lamb, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper; cook, breaking up meat, until browned, about 7 minutes.
4. Step 4: Stir in 2 tbsp tomato paste and 1 cup canned crushed tomatoes; simmer for 15 minutes until thickened. Remove from heat.
5. Step 5: In a separate pan, heat 4 tbsp butter over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 2 minutes until lightly golden, then slowly whisk in 2 cups warmed whole milk.
6. Step 6: Cook, whisking constantly, until béchamel sauce thickens and coats the back of a spoon, about 6-8 minutes. Remove from heat and whisk in 2 beaten large eggs, 1/2 cup grated Parmesan, and 1/2 tsp salt.
7. Step 7: In a greased 9x13 inch baking dish, layer half the eggplant slices, spread the lamb mixture evenly over them, then top with remaining eggplant slices.
8. Step 8: Pour the béchamel sauce evenly over the top layer and smooth with a spatula.
9. Step 9: Bake uncovered for 45-50 minutes until the top is golden and bubbling. Let cool 15 minutes before serving.