Moussaka Layers with Eggplant and Ground Lamb
An authentic Greek casserole with tender eggplant, spiced lamb, and creamy béchamel sauce baked to perfection. This Mediterranean recipe, ready in about 65 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 380 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 (1 lb each) eggplant
- 1 lb ground lamb
- 1 large diced onion
- 2 cups tomato sauce
- 3 tbsp olive oil
- 3 cloves minced garlic
- 2 tbsp all-purpose flour
- 2 cups béchamel sauce
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 375°F (190°C). Dice eggplant into 1/2-inch cubes and salt 1 tbsp. Let sit 15 minutes, then rinse and pat dry.
- Step 2: In a skillet, sauté onion and garlic in olive oil until translucent. Add lamb and cook 5 minutes until browned. Stir in tomato sauce, 1 tbsp flour, and 1/2 tsp oregano. Simmer 15 minutes.
- Step 3: Layer eggplant in a 9x13-inch dish, then top with lamb mixture. Pour béchamel sauce over and bake 30-35 minutes until golden and bubbly.
