Oven-Baked Moussaka with Layered Eggplant and Spiced Meat

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic Greek casserole featuring tender eggplant slices layered with a rich, cinnamon-spiced ground beef sauce and topped with creamy béchamel. This greek-inspired greek ready in about 100 minutes pairs medium (about 1.5 lbs) eggplant, olive oil, ground beef 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 (about 1.5 lbs) eggplant
• 4 tbsp olive oil
• 1 lb ground beef
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 1 cup canned crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 3 tbsp all-purpose flour
• 2 cups milk
• 3 tbsp butter
• 1/4 tsp freshly grated nutmeg
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Slice 2 medium eggplants into 1/2-inch thick rounds. Brush both sides with 2 tbsp olive oil and sprinkle with salt. Arrange on baking sheets and roast for 20 minutes until tender and lightly browned, flipping halfway.
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 sauté for 5 minutes until soft. Add 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Add 1 lb ground beef and cook, breaking up with a spoon, until browned, about 7 minutes. Stir in 1 tsp ground cinnamon and 1 tsp dried oregano, then add 1 cup canned crushed tomatoes, 2 tbsp tomato paste, and 1/2 cup red wine. Simmer uncovered for 15 minutes until thickened. Season with salt and black pepper.
4. Step 4: For the béchamel, melt 3 tbsp butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook 2 minutes until pale and frothy. Gradually whisk in 2 cups milk, stirring constantly until sauce thickens to a creamy consistency, about 5 minutes. Remove from heat and stir in 1/4 tsp grated nutmeg, 2 egg yolks, and 1/2 cup grated Parmesan cheese.
5. Step 5: In a baking dish, layer half the roasted eggplant slices, then all the meat sauce, and top with remaining eggplants. Pour béchamel evenly over the top.
6. Step 6: Bake uncovered for 40 minutes until top is golden and bubbling. Let rest 15 minutes before serving.