Oven-Baked Moussaka with Eggplant and Bechamel Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Layers of sautéed eggplant, spiced ground beef, and creamy béchamel baked until golden and bubbling. This greek-inspired beef ready in about 95 minutes blends divided olive oil, ground beef, large, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 lb), sliced into 1/4-inch rounds eggplants
• 1/4 cup, divided olive oil
• 1 lb ground beef
• 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, divided salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups, warmed whole milk
• 1/2 cup grated Parmesan cheese
• 1 large, beaten egg

Instructions

1. Step 1: Preheat oven to 375°F. Brush both sides of 2 medium eggplants (sliced into 1/4-inch rounds) with 2 tbsp olive oil, season lightly with 1/2 tsp salt. Arrange on baking sheets and roast for 20 minutes until tender and lightly browned.
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 beef to the skillet, breaking it up with a spoon, and cook until browned, about 7 minutes. Stir in 14 oz canned crushed tomatoes, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/2 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 all-purpose flour and cook for 1-2 minutes until golden and bubbling. Gradually whisk in 2 cups warmed whole milk, stirring constantly until sauce thickens and coats the back of a spoon, about 5-7 minutes.
5. Step 5: Remove béchamel from heat and whisk in 1/2 cup grated Parmesan cheese and 1 beaten large egg until smooth. Season with a pinch of salt.
6. Step 6: In a 9x13 inch baking dish, layer half the roasted eggplant slices evenly. Spread all the meat sauce over the eggplant, then layer the remaining eggplant on top. Pour the béchamel sauce evenly over the top layer.
7. Step 7: Bake uncovered for 45 minutes until the top is golden brown and bubbling. Let rest for 15 minutes before slicing and serving.