Slow-Cooked Moussaka with Eggplant and Ground Beef

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Layered casserole of tender eggplant, spiced ground beef, and creamy béchamel sauce, slow-cooked to meld rich Mediterranean flavors. This Greek recipe, ready in about 120 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 580 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, divided olive oil
• 1 lb, lean ground beef
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1/4 cup red wine
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups, warmed milk
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg

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Instructions

1. Step 1: Preheat oven to 400°F. Brush both sides of 2 sliced medium eggplants with 2 tbsp olive oil and arrange on a baking sheet. Roast for 20 minutes until soft and lightly browned, flipping halfway.
2. Step 2: In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add 1 large finely chopped onion and 3 minced garlic cloves, sauté for 4 minutes until translucent.
3. Step 3: Add 1 lb lean ground beef, cook, breaking up with a spoon until browned, about 6-7 minutes. Stir in 2 tbsp tomato paste, 14 oz crushed tomatoes, 1/4 cup red wine, 1/2 tsp cinnamon, 1/4 tsp allspice, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until thickened.
4. Step 4: In a medium saucepan, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 1 minute until golden. Gradually whisk in 2 cups warmed milk and cook, whisking constantly, until sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Remove sauce from heat and quickly whisk in 2 egg yolks, 1/2 cup grated Parmesan, and 1/4 tsp nutmeg. Set aside.
6. Step 6: In a 9x13 inch baking dish, layer half of the roasted eggplant slices, then spread all the meat sauce evenly. Top with remaining eggplant slices, then pour the béchamel sauce evenly over the top.
7. Step 7: Bake uncovered at 350°F for 45 minutes until the top is golden and bubbling. Let rest for 15 minutes before serving.