Oven-Baked Greek Moussaka with Eggplant and Ground Lamb

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A traditional Greek casserole layering sautéed eggplant, spiced ground lamb, and creamy béchamel sauce baked to golden perfection. This greek-inspired lamb ready in about 110 minutes pairs medium (about 1.5 lbs) eggplants, 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) eggplants
• 4 tbsp olive oil
• 1 lb ground lamb
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 14 oz can crushed tomatoes
• 1/4 cup red wine
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 1/2 cups, warmed whole milk
• 1/4 tsp, freshly grated nutmeg
• 2 egg yolks
• 1/2 cup, grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 375°F. Slice 2 medium eggplants into 1/2-inch thick rounds. Brush both sides with 2 tbsp olive oil and arrange on baking sheets. Roast for 25 minutes until tender and golden, flipping halfway.
2. Step 2: While eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large finely chopped onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Add 1 lb ground lamb to skillet, breaking it up with a spoon. Cook for 7 minutes until browned and cooked through.
4. Step 4: Stir in 2 tbsp tomato paste, 14 oz crushed tomatoes, 1/4 cup red wine, 1 tsp cinnamon, 1/2 tsp allspice, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 20 minutes until thickened.
5. Step 5: Meanwhile, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes to form a roux.
6. Step 6: Gradually whisk in 2 1/2 cups warmed whole milk, stirring constantly until the béchamel thickens and coats the back of a spoon, about 6-8 minutes.
7. Step 7: Remove béchamel from heat and whisk in 1/4 tsp freshly grated nutmeg and 2 egg yolks until smooth.
8. Step 8: In a 9x13 inch baking dish, layer half the roasted eggplant slices, then all the lamb sauce, and top with remaining eggplant slices.
9. Step 9: Pour béchamel sauce evenly over top and sprinkle 1/2 cup grated Parmesan cheese.
10. Step 10: Bake uncovered for 40 minutes until the top is golden and bubbling. Let rest 15 minutes before serving.