Oven-Baked Moussaka with Creamy Béchamel and Layered Eggplant

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A traditional Greek casserole featuring layers of sautéed eggplant, spiced ground beef, and a rich béchamel sauce baked until golden and bubbly. This Greek recipe, ready in about 110 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 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
• 1/4 cup olive oil
• 1 lb ground beef
• 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 cinnamon
• 1/4 tsp allspice
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 6 tbsp butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1/2 cup grated Parmesan cheese
• 2 large, lightly beaten eggs
• 1/4 tsp nutmeg

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Instructions

1. Step 1: Preheat oven to 375°F. Slice 2 medium eggplants into 1/4-inch thick rounds. Brush both sides with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Arrange on baking sheets and roast for 20 minutes until tender and lightly browned.
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 3 minced garlic cloves; sauté for 5 minutes until translucent and fragrant. Add 1 lb ground beef, breaking it up with a spoon, cook for 7 minutes until browned.
3. Step 3: Stir in 2 tbsp tomato paste, 14 oz crushed tomatoes, 1/4 cup red wine, 1/2 tsp cinnamon, 1/4 tsp allspice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 20 minutes until sauce thickens.
4. Step 4: To make béchamel, melt 6 tbsp butter in a saucepan over medium heat. Whisk in 1/3 cup all-purpose flour and cook for 2 minutes until golden and fragrant. Gradually whisk in 3 cups whole milk, stirring constantly until sauce thickens and coats the back of a spoon, about 6 minutes.
5. Step 5: Remove béchamel from heat and stir in 1/4 tsp nutmeg, 1/2 cup grated Parmesan cheese, and 2 lightly beaten eggs. Mix quickly to combine.
6. Step 6: In a 9x13 inch baking dish, layer half of the roasted eggplant slices, then pour half of the meat sauce over them. Repeat layers with remaining eggplant and meat sauce. Pour béchamel evenly over the top.
7. Step 7: Bake uncovered for 45 minutes until the top is golden brown and bubbling. Let cool for 15 minutes before slicing to serve.