Oven-Baked Moussaka with Spiced Lamb and Eggplant

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A layered Greek casserole featuring tender spiced lamb and roasted eggplant topped with a creamy béchamel sauce. This greek-inspired greek ready in about 85 minutes pairs olive oil, ground lamb, large, finely chopped onion 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 lamb
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 1 cup canned crushed tomatoes
• 1/4 cup red wine
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups, warmed 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 them on a baking sheet. Roast for 20 minutes until tender and slightly golden, flipping halfway through.
2. Step 2: 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, then 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 apart with a spoon. Cook for 7-8 minutes until browned with no pink remaining.
4. Step 4: Stir in 1 cup canned crushed tomatoes, 1/4 cup red wine, 1 tsp ground cinnamon, 1/2 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 15 minutes until thickened and fragrant.
5. Step 5: Meanwhile, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, whisking constantly until a pale roux forms.
6. Step 6: Gradually whisk in 2 cups warmed whole milk, stirring continuously until the sauce thickens and coats the back of a spoon, about 5 minutes.
7. Step 7: Remove the sauce from heat and whisk in 2 egg yolks and 1/2 cup grated Parmesan cheese until smooth and creamy.
8. Step 8: In a baking dish, layer half of the roasted eggplant slices, spread all the lamb mixture evenly over them, then top with the remaining eggplant. Pour the béchamel sauce evenly over the top.
9. Step 9: Bake at 400°F for 35 minutes until the top is golden and bubbling. Let rest for 10 minutes before serving.