Oven-Baked Greek Eggplant Moussaka with Ground Lamb

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A layered Greek casserole featuring tender roasted eggplant, seasoned ground lamb, and a rich béchamel sauce baked to golden perfection. This greek-inspired lamb ready in about 95 minutes pairs medium (about 1.5 lbs) eggplant, olive oil, ground lamb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 medium (about 1.5 lbs) eggplant
• 6 tbsp olive oil
• 1 lb ground lamb
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1/4 cup red wine
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Slice 2 medium eggplants into 1/2-inch thick rounds, brush both sides with 4 tbsp olive oil, and season with 1/2 tsp salt. Arrange on baking sheets and roast for 20 minutes until tender and golden, turning once halfway.
2. Step 2: While eggplants roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Add 1 lb ground lamb to the skillet, breaking it up with a spoon, and cook for 6-7 minutes until browned. Stir in 2 tbsp tomato paste, 14 oz crushed tomatoes, 1/4 cup red wine, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 15 minutes until thickened.
4. Step 4: To make béchamel, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute until pale and foamy. Gradually whisk in 2 cups whole milk, whisking constantly until sauce thickens and coats the back of a spoon, about 5-7 minutes.
5. Step 5: Remove béchamel from heat and temper in 2 egg yolks quickly whisking to combine. Stir in 1/2 cup grated Parmesan cheese and season with 1/4 tsp salt and 1/4 tsp black pepper.
6. Step 6: In a 9x13-inch baking dish, layer half the roasted eggplant slices, spread the lamb mixture evenly over them, then top with remaining eggplant. Pour the béchamel sauce evenly over the top layer.
7. Step 7: Bake at 350°F for 40 minutes until the top is golden and bubbling. Remove from oven and let rest 15 minutes before serving. Garnish with 2 tbsp chopped fresh parsley.