Oven-Baked Moussaka with Layered Eggplant and Lamb

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A classic Greek casserole featuring tender layers of spiced ground lamb, roasted eggplant, and creamy béchamel sauce baked to a golden finish. This greek ready in about 90 minutes pairs divided olive oil, ground lamb, large, finely chopped onion 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 thick rounds eggplants
• 4 tbsp, divided 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 ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups, warmed whole milk
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg

Instructions

1. Step 1: Preheat oven to 400°F. Brush both sides of 2 medium eggplants sliced into 1/4-inch thick rounds with 2 tbsp olive oil and arrange on a baking sheet. Roast for 20 minutes, flipping halfway, 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 3 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
3. Step 3: Add 1 lb ground lamb to the skillet, breaking it up with a spoon. Cook for 7-8 minutes until browned and no longer pink.
4. Step 4: Stir in 2 tbsp tomato paste, 1 cup canned crushed tomatoes, 1/4 cup red wine, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/2 tsp salt, and 1/2 tsp black pepper. Simmer uncovered over medium-low heat for 15 minutes until thickened.
5. Step 5: For the béchamel, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 2 minutes until golden and bubbling.
6. Step 6: Gradually whisk in 2 cups warmed whole milk, stirring continuously until the sauce thickens and coats the back of a spoon, about 5 minutes.
7. Step 7: Remove béchamel from heat and quickly whisk in 2 egg yolks, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/4 tsp ground nutmeg.
8. Step 8: In a greased 9x13-inch baking dish, layer half of the roasted eggplant slices. Spread the lamb mixture evenly over the eggplant, then top with the remaining eggplant slices.
9. Step 9: Pour the béchamel sauce evenly over the top layer, smoothing with a spatula.
10. Step 10: Bake at 350°F for 40 minutes until the top is golden brown and bubbling. Let rest for 15 minutes before serving.