Oven-Baked Moussaka with Spiced Beef and Creamy Béchamel

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A layered Greek casserole featuring tender roasted eggplant, spiced ground beef, and a velvety béchamel sauce baked until golden. This greek ready in about 100 minutes pairs divided olive oil, ground beef, large, finely chopped onion 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 medium, sliced into 1/2-inch rounds eggplants
• 4 tbsp, divided olive oil
• 1 lb ground beef
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp dried oregano
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups, warm whole milk
• 2 egg yolks
• 1/2 cup, grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 400°F. Brush 2 medium eggplants sliced into 1/2-inch rounds with 2 tbsp olive oil and arrange on baking sheets. Roast for 25 minutes, flipping halfway, until tender and lightly browned.
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 translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 lb ground beef to skillet, breaking it up with a spoon. Cook for 7-8 minutes until browned. Stir in 2 tbsp tomato paste, 1 cup canned crushed tomatoes, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 15 minutes until thickened.
4. Step 4: For béchamel, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
5. Step 5: Gradually whisk in 2 cups warm whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and whisk in 2 egg yolks and 1/2 cup grated Parmesan cheese. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
6. Step 6: Lower oven temperature to 350°F. In a baking dish, layer half the roasted eggplant slices, then spread all the meat sauce evenly on top. Add remaining eggplant slices and pour béchamel sauce over the top, smoothing with a spatula.
7. Step 7: Bake uncovered for 45 minutes until the top is golden and bubbly. Let rest for 15 minutes before slicing and serving.