Oven-Baked Moussaka with Eggplant and Ground Lamb

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A layered Greek casserole featuring tender eggplant, spiced ground lamb, and a rich béchamel sauce baked to golden perfection. This mediterranean-inspired greek (mediterranean) ready in about 100 minutes pairs eggplants, olive oil, ground lamb 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, sliced into 1/2-inch rounds eggplants
• 1/4 cup olive oil
• 1 lb ground lamb
• 1 large, finely chopped onion
• 3 minced garlic cloves
• 2 tbsp tomato paste
• 1 cup 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
• 3 cups, warmed whole milk
• 2 large egg yolks
• 1/2 cup, plus extra for topping grated Parmesan cheese
• 1/4 tsp nutmeg

Instructions

1. Step 1: Preheat oven to 375°F. Brush both sides of 2 medium eggplants sliced into 1/2-inch rounds with 2 tbsp olive oil. Arrange on baking sheets and roast for 20 minutes until tender and lightly browned, 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 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 1 lb ground lamb to the skillet, breaking it up with a spoon. Cook for 7-8 minutes until browned and cooked through.
4. Step 4: Stir in 2 tbsp tomato paste, 1 cup canned crushed tomatoes, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer mixture for 10 minutes until sauce thickens slightly.
5. Step 5: Meanwhile, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 1 minute until the roux is pale and bubbly.
6. Step 6: Gradually whisk in 3 cups warmed whole milk, cooking and stirring constantly for 5-7 minutes until the béchamel thickens and coats the back of a spoon.
7. Step 7: Remove béchamel from heat, temper 2 large egg yolks by whisking a small amount of hot sauce into yolks, then stir yolks into béchamel along with 1/2 cup grated Parmesan and 1/4 tsp nutmeg. Season with 1/2 tsp salt.
8. Step 8: In a 9x13-inch baking dish, layer half the roasted eggplant slices, then spread all the lamb sauce evenly over them. Top with remaining eggplant slices and pour béchamel sauce over everything, smoothing the surface.
9. Step 9: Sprinkle extra grated Parmesan over the béchamel and bake uncovered for 45 minutes until golden and bubbling. Let cool 15 minutes before slicing to serve.