Tomato and Eggplant Moussaka with Béchamel Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Layered baked casserole of spiced ground beef, roasted eggplant, and sliced tomatoes topped with creamy béchamel sauce. This greek-inspired beef (mediterranean) ready in about 100 minutes blends olive oil, ground beef, large onion, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 eggplants, sliced into 1/2-inch rounds
• 5 tbsp olive oil
• 1 lb ground beef
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 1/2 tsp ground cinnamon
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour
• 2 cups milk
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten

Instructions

1. Step 1: Preheat oven to 375°F. Brush 2 medium eggplant slices with 2 tbsp olive oil and arrange on a baking sheet. Roast for 20 minutes until tender and golden, flipping halfway.
2. Step 2: While eggplants roast, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 large 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, until browned, about 7 minutes.
4. Step 4: Stir in 2 tbsp tomato paste, 1 cup canned crushed tomatoes, 1/2 tsp ground cinnamon, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes until sauce thickens.
5. Step 5: For béchamel sauce, melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute. Gradually whisk in 2 cups milk, continuing to whisk until sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat.
6. Step 6: Whisk 1 beaten egg into the béchamel sauce quickly to temper it.
7. Step 7: In a baking dish, layer half of the roasted eggplant slices, then half of the meat sauce, then sliced fresh tomatoes (about 1 large tomato sliced). Repeat layers.
8. Step 8: Pour béchamel sauce evenly over the top layer and sprinkle 1/2 cup grated Parmesan cheese.
9. Step 9: Bake uncovered for 40-45 minutes until the top is golden brown and bubbly. Let rest 15 minutes before serving.