Oven-Baked Moussaka with Layered Eggplant and Spiced Beef

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A layered Greek casserole featuring tender roasted eggplant slices, a rich spiced ground beef tomato sauce, and a creamy béchamel topping baked to golden perfection. This Greek recipe, ready in about 105 minutes, pairs 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 large, sliced into 1/4-inch rounds eggplants
• 4 tbsp, divided olive oil
• 1 lb ground beef
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 1/2 cups 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
• 1/4 cup all-purpose flour
• 2 cups, warmed whole milk
• 1/2 cup grated Parmesan cheese
• 2, beaten egg yolks

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Instructions

1. Step 1: Preheat oven to 400°F. Arrange 2 large eggplants sliced into 1/4-inch rounds on baking sheets, brush both sides with 2 tbsp olive oil, and roast for 20 minutes until tender and golden, flipping halfway through.
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 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
3. Step 3: Add 1 lb ground beef to the skillet, breaking it apart with a spoon, cook for 7 minutes until browned with no pink remaining.
4. Step 4: Stir in 1 1/2 cups canned crushed tomatoes, 1/4 cup red wine, 1/2 tsp cinnamon, 1/4 tsp allspice, 1/2 tsp salt, and 1/2 tsp black pepper. Simmer gently for 15 minutes until sauce thickens and deepens in flavor.
5. Step 5: For the 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 bubbly but not browned.
6. Step 6: Gradually whisk in 2 cups warmed whole milk, stirring constantly. Cook for 5-6 minutes until sauce thickens and coats the back of a spoon.
7. Step 7: Remove béchamel from heat and whisk in 2 beaten egg yolks, 1/2 cup grated Parmesan cheese, and 1/2 tsp salt.
8. Step 8: In a deep baking dish, layer half the roasted eggplant slices, spread the spiced beef sauce evenly over them, 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 uncovered at 350°F for 40 minutes until the top is golden brown and bubbling. Let cool 15 minutes before serving to set.