Oven-Baked Greek Moussaka with Layered Eggplant and Ground Lamb

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A rich, layered casserole combining tender eggplant, savory ground lamb, and a creamy béchamel sauce, baked until golden and bubbling. This greek-inspired lamb ready in about 95 minutes pairs olive oil, ground lamb, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 2 medium, sliced into 1/4-inch rounds eggplants
• 4 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
• 1/2 tsp 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, warmed whole milk
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• 1/4 tsp, freshly grated nutmeg

Instructions

1. Step 1: Preheat oven to 375°F. Brush 2 medium eggplants sliced into 1/4-inch rounds with 2 tbsp olive oil and arrange on baking sheets. Roast for 20 minutes until tender and lightly browned, flipping halfway through.
2. Step 2: In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent. Stir in 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 8 minutes until browned and cooked through. Stir in 2 tbsp tomato paste, 14 oz canned crushed tomatoes, 1/2 tsp cinnamon, 1/4 tsp ground allspice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer the meat sauce for 15 minutes until thickened.
4. Step 4: Meanwhile, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes until pale golden. Gradually whisk in 2 cups warmed whole milk, continuing to whisk until the béchamel sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Remove the béchamel from heat and stir in 2 egg yolks, 1/2 cup grated Parmesan cheese, 1/4 tsp freshly grated nutmeg, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix well.
6. Step 6: In a greased 9x13-inch baking dish, layer half of the roasted eggplant slices, then spread the meat sauce evenly over them. Add the remaining eggplant slices on top and pour the béchamel sauce evenly over the entire dish.
7. Step 7: Bake uncovered for 40 minutes until the top is golden brown and bubbling. Let rest for 15 minutes before serving.