Oven-Baked Moussaka with Lamb and Eggplant Layers

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic Greek casserole featuring tender ground lamb and layered eggplant baked in a rich béchamel sauce. This Greek-inspired lamb recipe (mediterranean), ready in about 90 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
• 1/4 cup red wine
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups, warmed milk
• 1/4 tsp nutmeg
• 2 large egg yolks
• 1/2 cup, grated Parmesan cheese

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Instructions

1. Step 1: Preheat oven to 375°F. Brush 2 medium eggplants sliced into 1/2-inch rounds with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Arrange on a baking sheet and roast for 20 minutes until tender and slightly golden.
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 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 lamb to the skillet, breaking it apart with a spoon. Cook for 7 minutes until browned. Stir in 2 tbsp tomato paste, 1 cup canned 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 over low heat for 15 minutes until sauce thickens.
4. Step 4: In a saucepan, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 2 minutes to form a roux. Gradually whisk in 3 cups warmed milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Remove béchamel from heat and stir in 1/4 tsp nutmeg, 1 tsp salt, and 2 large egg yolks, mixing quickly to combine.
6. Step 6: In a greased 9x13 inch baking dish, layer half the roasted eggplant slices, then spread all the lamb sauce over them. Top with the remaining eggplant slices and pour the béchamel sauce evenly on top. Sprinkle 1/2 cup grated Parmesan cheese over the béchamel.
7. Step 7: Bake for 45 minutes until the top is golden brown and bubbling. Let rest for 15 minutes before serving.