Slow-Simmered Eggplant Moussaka with Cinnamon and Nutmeg

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Layers of tender eggplant, spiced ground beef, and creamy béchamel sauce combine into a rich and hearty Greek casserole. This greek-inspired beef ready in about 100 minutes pairs plus 2 tbsp olive oil, ground beef, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, sliced into 1/2-inch rounds eggplants
• 1/4 cup plus 2 tbsp olive oil
• 1 lb ground beef
• 1 medium, finely chopped onion
• 3 cloves minced garlic cloves
• 1 cup canned crushed tomatoes
• 1/4 cup red wine
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 egg yolks
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Brush both sides of 2 large eggplants sliced into 1/2-inch rounds with 1/4 cup olive oil. Arrange on baking sheets and roast for 20 minutes, flipping halfway, until tender and lightly browned.
2. Step 2: While eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and 1 lb ground beef to the skillet. Cook, breaking up meat with a spoon, until browned, about 7 minutes.
4. Step 4: Stir in 1 cup canned crushed tomatoes, 1/4 cup red wine, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/2 tsp black pepper. Simmer on low heat for 15 minutes until thickened, stirring occasionally.
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 1 minute to form a roux.
6. Step 6: Gradually whisk in 2 cups whole milk, stirring constantly until sauce thickens and coats the back of a spoon, about 5 minutes.
7. Step 7: Remove sauce from heat and whisk in 2 egg yolks and 1/2 cup grated Parmesan cheese until smooth. Season with remaining 1/2 tsp salt.
8. Step 8: In a greased 9x13-inch baking dish, layer half of the roasted eggplant slices, then spread all the meat sauce evenly on top, followed by the remaining eggplant slices.
9. Step 9: Pour the béchamel sauce evenly over the top layer of eggplant.
10. Step 10: Bake in the preheated oven for 35-40 minutes until the top is golden and bubbling. Let cool for 15 minutes before slicing and serving.