Oven-Baked Moussaka with Spiced Eggplant and Ground Lamb

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A layered Greek casserole featuring tender eggplant, aromatic ground lamb, and a rich béchamel sauce baked to a golden finish. This Greek recipe, ready in about 100 minutes, pairs eggplants, olive oil, ground lamb 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 (about 1.2 lbs) eggplants
• 4 tbsp olive oil
• 1 lb ground lamb
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 1 cup canned crushed tomatoes
• 1/4 cup red wine
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 1/2 cups, warmed milk
• 2 large egg yolks
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

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 season with 1/2 tsp salt. Arrange on baking sheets and roast for 25 minutes, flipping halfway until tender and golden.
2. Step 2: While the 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 lamb to the skillet, breaking it up with a spoon, and cook for 7-8 minutes until browned. Stir in 1 cup canned crushed tomatoes, 1/4 cup red wine, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 15 minutes until sauce thickens.
4. Step 4: 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, stirring constantly until pale and smooth. Gradually whisk in 2 1/2 cups warmed milk and cook for 6-8 minutes, whisking until the sauce thickens and coats the back of a spoon.
5. Step 5: Remove béchamel from heat and temper 2 large egg yolks by whisking a small amount of the hot sauce into them, then stirring back into the sauce. Stir in 1/2 cup grated Parmesan cheese and 1/4 tsp freshly grated nutmeg.
6. Step 6: In a 9x13 inch baking dish, layer half the roasted eggplant slices, then spread all the lamb sauce evenly over them. Top with remaining eggplant slices and pour béchamel sauce evenly over the top.
7. Step 7: Bake uncovered for 40-45 minutes until the top is golden brown and bubbling. Let rest for 15 minutes before slicing and serving.