Oven-Baked Moussaka with Layered Eggplant and Ground Beef

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

A traditional Greek casserole featuring tender eggplant slices layered with spiced ground beef and topped with a smooth béchamel sauce. This Greek recipe, ready in about 110 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 450 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, about 1.5 lbs total large eggplants
• 1/4 cup olive oil
• 1 lb ground beef
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1/4 cup red wine
• 1/2 tsp cinnamon
• 1/4 tsp ground allspice
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg

Instructions

1. Step 1: Preheat oven to 400°F. Slice 2 large eggplants into 1/4-inch thick rounds. Brush both sides with 2 tbsp olive oil and arrange on baking sheets. Roast for 20 minutes until soft and golden, flipping halfway.
2. Step 2: While eggplants roast, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium 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 beef to the skillet, breaking it up with a spoon. Cook for 7-8 minutes until browned and cooked through. Stir in 2 tbsp tomato paste, 14 oz 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 uncovered for 15 minutes until thickened. Remove from heat.
4. Step 4: To make béchamel, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes until bubbling but not browned. Gradually whisk in 2 1/2 cups whole milk, stirring constantly until sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Remove béchamel from heat and whisk in 2 egg yolks, 1/2 cup grated Parmesan cheese, 1/4 tsp nutmeg, and remaining 1/2 tsp salt until smooth.
6. Step 6: In a greased 9x13-inch baking dish, layer half the roasted eggplant slices, then spread all the meat sauce evenly. Top with remaining eggplant slices. Pour béchamel sauce over the top, smoothing with a spatula.
7. Step 7: Bake at 350°F for 45 minutes until golden and bubbling at the edges. Let rest for 15 minutes before slicing and serving.