Oven-Baked Moussaka with Layered Eggplant and Beef

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

A classic Greek casserole featuring tender eggplant slices, spiced ground beef, and a rich béchamel sauce baked to golden perfection. This Greek recipe, ready in about 95 minutes, pairs eggplants, ground beef, olive oil 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 1/4-inch rounds eggplants
• 1 lb ground beef
• 4 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 1/4 cup red wine
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups milk
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 egg yolks
• 1/4 tsp nutmeg

Instructions

1. Step 1: Preheat oven to 375°F. Brush 2 medium eggplants sliced into 1/4-inch rounds with 2 tbsp olive oil and arrange on a baking sheet. Roast for 20 minutes, flipping halfway until tender and lightly browned.
2. Step 2: While eggplants roast, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 large finely chopped 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, and cook until browned, about 7 minutes. Stir in 2 tbsp tomato paste, 1 cup canned crushed tomatoes, 1/4 cup red wine, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper. Simmer on low for 15 minutes until thickened.
4. Step 4: For the béchamel sauce, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 2 minutes to form a roux, stirring constantly.
5. Step 5: Gradually whisk in 2 cups milk, cooking and stirring until sauce thickens and coats the back of a spoon, about 6-8 minutes. Remove from heat and stir in 1/4 tsp nutmeg, 1/2 cup grated Parmesan cheese, and 2 egg yolks quickly to enrich the sauce.
6. Step 6: In a greased 9x13 inch baking dish, layer half the roasted eggplant slices, then spread the meat sauce evenly over them. Top with the remaining eggplant slices and pour the béchamel sauce evenly on top.
7. Step 7: Bake uncovered for 45 minutes until the top is golden and bubbling. Let rest for 15 minutes before serving to set the layers.