Slow-Simmered Eggplant Moussaka with Bechamel

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Layers of tender eggplant, savory spiced ground beef, and creamy bechamel sauce baked to a bubbling golden finish. This Greek recipe, ready in about 105 minutes, pairs eggplants, sliced 1/2-inch thick, olive oil, ground beef 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

• 2 large eggplants, sliced 1/2-inch thick
• 4 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, finely chopped
• 3 cloves minced garlic
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup red wine
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups milk, warmed
• 1/2 cup grated Parmesan cheese
• 2 egg yolks
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Brush both sides of 2 large eggplants sliced 1/2-inch thick with 2 tbsp olive oil and arrange on baking sheets. Roast for 20 minutes, flipping halfway, until softened and golden.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium chopped onion and 3 cloves minced garlic, sauté for 5 minutes until softened.
3. Step 3: Add 1 lb ground beef to the skillet and cook, breaking up with a spoon, until browned, about 7 minutes. Stir in 1 1/2 cups canned crushed tomatoes, 1/2 cup red wine, 1/2 tsp cinnamon, 1/4 tsp allspice, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 20 minutes until thickened, stirring occasionally.
4. Step 4: For the bechamel sauce, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes until pale and bubbling.
5. Step 5: Gradually whisk in 3 cups warmed milk, continuing to whisk until sauce thickens and coats the back of a spoon, about 6-8 minutes. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/4 tsp freshly grated nutmeg, and 2 egg yolks until smooth.
6. Step 6: In a baking dish, layer half the roasted eggplant slices, then spread all the meat sauce evenly on top, followed by the remaining eggplant slices. Pour the bechamel sauce over the top layer, spreading evenly.
7. Step 7: Bake uncovered for 40 minutes until the top is golden brown and bubbly. Let rest 15 minutes before serving.