Slow-Cooked Beef Moussaka with Eggplant and Bechamel

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Layered Greek casserole featuring tender slow-cooked beef, roasted eggplant slices, and creamy bechamel sauce baked to bubbly perfection. This greek-inspired beef ready in about 100 minutes pairs ground beef, olive oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 1/2-inch rounds
• 4 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp all-purpose flour
• 2 cups milk
• 4 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten

Instructions

1. Step 1: Preheat oven to 400°F. Brush both sides of 2 medium eggplant slices with 2 tbsp olive oil and roast on a baking sheet for 20 minutes until golden and tender, flipping halfway. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large chopped onion and sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Add 1 lb ground beef to the skillet and cook, breaking up meat, until browned and cooked through, about 7 minutes.
4. Step 4: Stir in 2 tbsp tomato paste, 14 oz crushed tomatoes, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper. Simmer on low heat for 15 minutes until sauce thickens.
5. Step 5: In a saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 1 minute to form a roux. Gradually add 2 cups milk, whisking constantly until sauce thickens and coats the back of a spoon, about 5 minutes.
6. Step 6: Remove sauce from heat and quickly whisk in 2 beaten eggs and 1/2 cup grated Parmesan cheese.
7. Step 7: In a baking dish, layer half the roasted eggplant slices, then spread the beef mixture evenly, then top with remaining eggplant. Pour the bechamel sauce evenly over the top.
8. Step 8: Bake at 350°F for 40 minutes until the top is golden and set. Let rest 15 minutes before serving.