Oven-Baked Moussaka with Spiced Beef and Eggplant

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A traditional Greek casserole layering tender eggplant with a rich spiced beef tomato sauce, topped with a creamy béchamel and baked to golden perfection. This Greek recipe, ready in about 100 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 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 1/2-inch rounds eggplants
• 4 tbsp olive oil
• 1 lb ground beef
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 cup red wine
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups, warmed milk
• 1/2 cup grated Parmesan cheese
• 2 egg yolks
• 1/4 tsp nutmeg

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Instructions

1. Step 1: Preheat oven to 375°F. Brush 2 medium eggplants sliced into 1/2-inch rounds with 2 tbsp olive oil and arrange on baking sheets. Roast for 20 minutes until tender and lightly browned, flipping halfway through.
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 1 minute until fragrant.
3. Step 3: Stir in 1 lb ground beef, breaking it apart with a spoon, and cook for 6-8 minutes until browned and no longer pink.
4. Step 4: Mix in 14 oz canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp cinnamon, 1/2 tsp allspice, 1/4 cup red wine, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until thickened and fragrant.
5. Step 5: To make béchamel, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 2 minutes to form a roux, stirring constantly until golden.
6. Step 6: Gradually whisk in 2 cups warmed milk, cooking for 5-7 minutes until sauce thickens and coats the back of a spoon. Remove from heat and stir in 1/4 tsp nutmeg and 1/2 cup grated Parmesan cheese.
7. Step 7: Beat 2 egg yolks in a small bowl. Slowly whisk a few spoonfuls of the béchamel into the yolks to temper, then whisk the yolk mixture back into the béchamel sauce.
8. Step 8: In a 9x13 inch baking dish, layer half the roasted eggplant slices, then spread all the meat sauce evenly over them. Top with the remaining eggplant slices and pour the béchamel sauce over the entire dish.
9. Step 9: Bake uncovered for 40-45 minutes until the top is golden and bubbly. Let cool for 10 minutes before serving.