Oven-Baked Moussaka with Ground Lamb and Eggplant

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A classic Greek casserole layering tender eggplant slices with spiced ground lamb and a creamy béchamel sauce, baked to a golden finish. This Greek recipe, 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 550 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
• 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
• 1/4 cup red wine
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 5 tbsp butter
• 5 tbsp all-purpose flour
• 3 cups, warmed whole milk
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg

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

Instructions

1. Step 1: Preheat oven to 400°F. Brush both sides of 2 medium eggplants sliced into 1/2-inch rounds with 2 tbsp olive oil and arrange on a baking sheet. Roast for 20 minutes until tender and lightly browned, flipping halfway.
2. Step 2: In a large skillet over medium heat, warm 2 tbsp olive oil. Add 1 large finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Stir in 1 lb ground lamb and cook for 7 minutes until browned, breaking up meat with a spoon. Add 2 tbsp tomato paste, 14 oz crushed tomatoes, 1/4 cup red wine, 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 15 minutes until thickened.
4. Step 4: Meanwhile, melt 5 tbsp butter in a saucepan over medium heat. Whisk in 5 tbsp all-purpose flour and cook for 2 minutes until pale and bubbling.
5. Step 5: Gradually add 3 cups warmed whole milk, whisking continuously to avoid lumps. Cook for 5-7 minutes until sauce thickens and coats the back of a spoon.
6. Step 6: Remove from heat and whisk in 2 egg yolks, 1/2 cup grated Parmesan cheese, 1/4 tsp nutmeg, and remaining 1/2 tsp salt and black pepper.
7. Step 7: In a baking dish, layer half the roasted eggplant slices, spread all the meat sauce evenly, then top with remaining eggplant slices. Pour the béchamel sauce evenly over the top.
8. Step 8: Bake at 350°F for 40 minutes until the top is golden and bubbling. Let rest 15 minutes before serving.