Slow-Cooked Beef Moussaka with Eggplant and Béchamel

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Layers of tender slow-cooked spiced beef and roasted eggplant topped with creamy béchamel sauce baked to a golden crust. This Greek-inspired beef recipe, ready in about 115 minutes, pairs ground beef, eggplants, sliced into 1/4-inch rounds, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 lb ground beef
• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 14 oz can crushed tomatoes
• 4 tbsp olive oil
• 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 cups whole milk
• 1/2 cup grated Parmesan cheese
• 1 egg yolk
• 1/8 tsp nutmeg, grated

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Instructions

1. Step 1: Preheat oven to 400°F. Brush 2 medium sliced eggplants with 2 tbsp olive oil and roast on a baking sheet for 20 minutes until golden and tender, flipping halfway.
2. Step 2: In a large skillet over medium heat, heat 2 tbsp olive oil and sauté 1 large finely chopped onion and 3 minced garlic cloves until softened and fragrant, about 4 minutes.
3. Step 3: Add 1 lb ground beef, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cinnamon, and 1/4 tsp ground allspice. Cook, breaking up meat, until browned, about 8 minutes.
4. Step 4: Stir in 2 tbsp tomato paste and 14 oz crushed tomatoes. Simmer uncovered for 15 minutes until thickened.
5. Step 5: Meanwhile, prepare the béchamel sauce by melting 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 2 minutes until bubbling but not browned.
6. Step 6: Gradually whisk in 2 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1 egg yolk, and a pinch of 1/8 tsp nutmeg.
7. Step 7: In a baking dish, layer half of the roasted eggplant slices, then spread the beef mixture evenly over them. Top with remaining eggplant slices and pour the béchamel sauce evenly on top.
8. Step 8: Bake at 350°F for 45 minutes until the top is golden and set. Let rest 15 minutes before serving.