Oven-Baked Greek Moussaka with Eggplant and Lamb

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A layered casserole featuring tender ground lamb, spiced tomato sauce, and creamy béchamel sauce baked over roasted eggplants for a rich Greek classic. This Greek-inspired lamb recipe, ready in about 90 minutes, pairs eggplant, olive oil, ground lamb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, sliced into 1/2-inch rounds eggplant
• 4 tbsp olive oil
• 1 lb ground lamb
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1/4 tsp ground nutmeg
• 2 egg yolks
• 1/2 cup grated Parmesan cheese

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Instructions

1. Step 1: Preheat oven to 400°F. Arrange 2 medium eggplant slices (1/2-inch thick) on baking sheets, brush both sides with 2 tbsp olive oil, and roast for 20 minutes until golden and tender.
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 sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 lb ground lamb to the skillet, breaking it up with a spoon, and cook for 7-8 minutes until browned and no longer pink.
4. Step 4: Stir in 14 oz canned crushed tomatoes, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce over low heat for 15 minutes until thickened.
5. Step 5: Meanwhile, make the béchamel sauce: melt 4 tbsp butter in a saucepan over medium heat, whisk in 4 tbsp all-purpose flour and cook for 2 minutes to form a roux without browning.
6. Step 6: Gradually whisk in 2 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 6-7 minutes. Remove from heat and stir in 1/4 tsp ground nutmeg.
7. Step 7: Temper 2 egg yolks by whisking a few tablespoons of hot béchamel into them, then slowly whisk the yolk mixture back into the béchamel.
8. Step 8: In a baking dish, layer half the roasted eggplant slices, spread all the lamb tomato sauce evenly over them, then top with the remaining eggplant.
9. Step 9: Pour the béchamel sauce evenly over the top layer and sprinkle 1/2 cup grated Parmesan cheese.
10. Step 10: Bake at 350°F for 40 minutes until the top is golden brown and bubbling. Let cool for 15 minutes before serving.