Oven-Baked Moussaka with Layered Eggplant and Ground Lamb

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A classic Greek casserole featuring layers of tender eggplant, savory ground lamb, and a rich béchamel sauce baked to golden perfection. This mediterranean-inspired greek ready in about 100 minutes pairs large 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.

Ingredients

• 2 large eggplants
• 4 tbsp olive oil
• 1 lb ground lamb
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 1/4 cup red wine
• 1/2 tsp ground cinnamon
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1/2 cup grated Parmesan cheese
• 2 egg yolks

Instructions

1. Step 1: Preheat oven to 375°F. Slice 2 large eggplants into 1/2-inch thick rounds. Brush both sides with 2 tbsp olive oil and arrange on baking sheets. Bake for 20 minutes until softened and lightly golden.
2. Step 2: While eggplants bake, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves; sauté for 5 minutes until translucent and fragrant.
3. Step 3: Add 1 lb ground lamb to the skillet and cook for 8 minutes, breaking up meat until browned and cooked through.
4. Step 4: Stir in 2 tbsp tomato paste, 1 cup canned crushed tomatoes, 1/4 cup red wine, 1/2 tsp ground cinnamon, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 15 minutes until sauce thickens and flavors meld.
5. Step 5: To prepare béchamel, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 2 minutes until pale and bubbling.
6. Step 6: Gradually whisk in 3 cups whole milk, cooking for 7-8 minutes until sauce thickens and coats the back of a spoon.
7. Step 7: Remove béchamel from heat and whisk in 1/2 cup grated Parmesan cheese and 2 egg yolks until smooth.
8. Step 8: In a baking dish, layer half the eggplant slices, then spread the lamb sauce evenly, followed by the remaining eggplant slices. Pour béchamel sauce evenly on top.
9. Step 9: Bake uncovered for 45 minutes until the top is golden and bubbly. Let rest 15 minutes before serving.