Oven-Baked Greek Moussaka with Layered Eggplant and Ground Beef

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A classic Greek casserole featuring tender eggplant slices layered with rich ground beef tomato sauce, topped with creamy béchamel. This Greek recipe, ready in about 105 minutes, pairs eggplants, olive oil, ground beef for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 beef
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup red wine
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1/4 tsp freshly grated nutmeg
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• 2 tbsp bread crumbs

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Slice 2 medium eggplants into 1/2-inch rounds. Brush both sides with 2 tbsp olive oil and arrange on baking sheets. Roast for 20 minutes until golden and tender, flipping halfway.
2. Step 2: While eggplants roast, 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. Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Add 1 lb ground beef to the skillet, breaking it apart with a spoon. Cook for 6-8 minutes until browned. Stir in 14 oz crushed tomatoes, 2 tbsp tomato paste, 1/4 cup red wine, 1 tsp cinnamon, 1/2 tsp allspice, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until thickened.
4. Step 4: To make béchamel sauce, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp flour and cook 1-2 minutes to form a roux without browning. Gradually whisk in 2 cups whole milk and cook 5-7 minutes, stirring constantly, until thickened and smooth.
5. Step 5: Remove béchamel from heat, whisk in 1/4 tsp freshly grated nutmeg and 2 egg yolks quickly to temper. Stir in 1/2 cup grated Parmesan cheese.
6. Step 6: Lower oven to 350°F. In a greased 9x13 inch baking dish, layer half the roasted eggplant slices on the bottom, spread all the meat sauce evenly over them, then layer the remaining eggplant slices on top.
7. Step 7: Pour béchamel sauce evenly over the top layer of eggplant, smoothing with a spatula. Sprinkle 2 tbsp bread crumbs over the béchamel to create a golden crust.
8. Step 8: Bake in the 350°F oven for 45 minutes until the top is set and golden brown. Let cool for 20 minutes before slicing and serving.