Oven-Baked Moussaka with Eggplant and Ground Beef

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A traditional Greek layered casserole featuring sautéed eggplant, spiced ground beef, and a creamy béchamel topping baked to golden perfection. This Greek recipe, ready in about 100 minutes, pairs large 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, sliced into 1/4-inch thick rounds large eggplants
• 4 tbsp olive oil
• 1 lb ground beef
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup 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
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups, warmed whole milk
• 2 large egg yolks
• 1/2 cup grated Parmesan cheese

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

Instructions

1. Step 1: Preheat the oven to 375°F. Brush 2 sliced large eggplants with 2 tablespoons olive oil and arrange on baking sheets. Roast for 20 minutes until tender and lightly golden, flipping halfway.
2. Step 2: While eggplants roast, heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 finely chopped medium onion and 3 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
3. Step 3: Add 1 lb ground beef to the skillet, breaking it apart with a spoon. Cook for 7 minutes until browned with no pink remaining.
4. Step 4: Stir in 2 tablespoons tomato paste, 1 cup crushed tomatoes, 1/4 cup red wine, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Simmer uncovered for 15 minutes until thickened.
5. Step 5: In a saucepan, melt 4 tablespoons butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
6. Step 6: Gradually whisk in 2 cups warmed whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5 minutes.
7. Step 7: Remove from heat and whisk in 2 large egg yolks and 1/2 teaspoon salt. Set béchamel sauce aside.
8. Step 8: In a greased 9x13 inch baking dish, layer half the roasted eggplant slices evenly. Spread the meat sauce over the eggplant, then cover with remaining eggplant slices.
9. Step 9: Pour the béchamel sauce evenly over the top layer and sprinkle with 1/2 cup grated Parmesan cheese.
10. Step 10: Bake at 375°F for 40 minutes until the top is set and golden brown. Let rest 15 minutes before serving.