Slow-Simmered Lamb and Eggplant Moussaka

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Layers of tender lamb ragù and roasted eggplant, baked with a rich béchamel sauce for a classic Greek comfort dish. This greek-inspired lamb ready in about 115 minutes pairs ground lamb, medium eggplants, sliced 1/2-inch thick, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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 lamb
• 2 medium eggplants, sliced 1/2-inch thick
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1/4 cup dry white wine
• 1 cinnamon stick
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 4 tbsp extra virgin olive oil
• 3 tbsp all-purpose flour
• 2 cups milk
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Brush 2 medium sliced eggplants (1/2-inch thick) with 2 tbsp extra virgin olive oil and season with 1/2 tsp salt. Arrange slices on a baking sheet and roast for 20 minutes until softened and edges begin to brown.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves, sauté for 4-5 minutes until translucent.
3. Step 3: Add 1 lb ground lamb to the skillet, breaking it up with a spoon. Cook for 6-7 minutes until browned through.
4. Step 4: Stir in 2 tbsp tomato paste, 14 oz canned crushed tomatoes, 1/4 cup dry white wine, 1 cinnamon stick, 1/4 tsp ground cinnamon, 1/4 tsp ground allspice, 1 tsp black pepper, and 1 tsp salt. Reduce heat to low and simmer uncovered for 30 minutes until thickened. Remove cinnamon stick before assembling.
5. Step 5: For the béchamel sauce, melt 2 tbsp olive oil in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until lightly golden.
6. Step 6: Gradually whisk in 2 cups milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5 minutes.
7. Step 7: Remove from heat and whisk in 2 egg yolks and 1/2 cup grated Parmesan cheese, stirring quickly to combine.
8. Step 8: In a baking dish, layer half the roasted eggplant slices, spread the lamb ragù over them, then top with remaining eggplant. Pour the béchamel sauce evenly over the top.
9. Step 9: Bake at 350°F for 40-45 minutes until the top is golden and bubbling. Let rest 15 minutes before serving.