Slow-Simmered Moussaka with Eggplant and Ground Beef

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A hearty layered casserole of tender eggplant slices, rich spiced ground beef, and creamy béchamel sauce baked to a golden finish. This greek-inspired beef ready in about 105 minutes pairs ground beef, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 (about 1.5 lbs), sliced into 1/4-inch rounds eggplants
• 1 lb ground beef
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 14 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 4 tbsp extra virgin olive oil
• 3 tbsp all-purpose flour
• 2 cups, warmed milk
• 2 large egg yolks
• 1/2 cup grated Parmesan cheese
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 tsp, freshly grated nutmeg

Instructions

1. Step 1: Preheat oven to 375°F. Lay 2 medium eggplants (about 1.5 lbs), sliced into 1/4-inch rounds, on baking sheets, brush both sides with 2 tbsp extra virgin olive oil, sprinkle with 1/2 tsp salt, and roast for 20 minutes until tender and lightly browned, flipping halfway.
2. Step 2: While eggplants roast, heat remaining 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 cook for 1 minute until fragrant. Add 1 lb ground beef, breaking it up with a spoon, and cook until browned, about 7 minutes.
4. Step 4: Stir in 14 oz canned crushed tomatoes, 2 tbsp tomato paste, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/2 tsp black pepper, and 1/2 tsp salt. Simmer uncovered for 15 minutes until sauce thickens.
5. Step 5: To make béchamel sauce, melt 3 tbsp butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 2 minutes until golden and bubbly.
6. Step 6: Gradually whisk in 2 cups warmed milk, stirring constantly, and cook until sauce thickens and coats the back of a spoon, about 5 minutes.
7. Step 7: Remove béchamel from heat and quickly whisk in 2 large egg yolks, 1/4 tsp freshly grated nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Step 8: In a greased 9x13-inch baking dish, layer half the roasted eggplant slices, spread the meat sauce evenly over them, then top with remaining eggplant slices.
9. Step 9: Pour béchamel sauce evenly over the top layer and sprinkle 1/2 cup grated Parmesan cheese.
10. Step 10: Bake uncovered for 40 minutes until golden and bubbling. Let rest for 15 minutes before serving.