Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 45 minutes

Quick Ingredients

2 large eggplants (about 900 g), sliced
6 tbsp olive oil, divided, plus more for pan
Salt and black pepper
1 large onion, diced; 3 cloves garlic, minced
450 g (1 lb) ground lamb
2 tbsp tomato paste; 400 g can crushed tomatoes
120 ml (1/2 cup) dry red wine or stock
Cinnamon, allspice, oregano, thyme, bay leaf
4 tbsp butter; 4 tbsp flour; 720 ml (3 cups) whole milk
Pinch nutmeg; 2 large eggs
100 g (about 1 cup) finely grated Parmesan or similar cheese (divided)
Fresh parsley for garnish (optional)

Do This

1. Heat oven to 200°C / 400°F. Slice eggplants into 1.25 cm (1/2 in) rounds, salt lightly, pat dry, brush with oil, and roast 20–25 minutes until soft and lightly browned.
2. While eggplant roasts, sauté onion in olive oil until soft. Add garlic, then ground lamb; cook until browned.
3. Stir in tomato paste, wine (or stock), crushed tomatoes, spices, salt and pepper. Simmer 15–20 minutes until thick and rich. Remove bay leaf.
4. For béchamel, melt butter, whisk in flour, cook 1–2 minutes. Gradually whisk in warm milk. Simmer, whisking, until thick. Season with salt, pepper, nutmeg; cool 5 minutes, then whisk in cheese and beaten eggs.
5. Reduce oven to 180°C / 350°F. Oil a 23 x 33 cm (9 x 13 in) baking dish. Layer half the eggplant, half the lamb sauce, then a sprinkle of cheese. Repeat with remaining eggplant and lamb.
6. Pour béchamel over the top, spread evenly, sprinkle remaining cheese.
7. Bake 35–40 minutes until bubbling and deep golden. Rest 20 minutes before slicing. Garnish with parsley and serve warm.

Why You’ll Love This Recipe

Classic Greek-style comfort food with layers of silky eggplant, spiced lamb, and creamy béchamel.
Make-ahead friendly: assemble earlier in the day, then bake when you are ready to eat.
Uses everyday supermarket ingredients but tastes like a special-occasion dish.
Great for guests: serves 6 generously and slices beautifully for the table.

Grocery List

Produce: 2 large eggplants, 1 large onion, 3 cloves garlic, fresh parsley (optional)
Dairy: Unsalted butter, whole milk, Parmesan or similar hard cheese, 2 large eggs
Pantry: Olive oil, tomato paste, canned crushed tomatoes, dry red wine or stock, all-purpose flour, salt, black pepper, ground cinnamon, ground allspice, dried oregano, dried thyme, bay leaf, nutmeg, sugar (optional)

Full Ingredients

For the Eggplant Layer

2 large eggplants (about 900 g total), cut into 1.25 cm (1/2 in) thick rounds
3 tbsp olive oil, plus more as needed for brushing
1 tsp fine sea salt (for seasoning the eggplant, divided)
Freshly ground black pepper, to taste

For the Spiced Lamb Sauce

2 tbsp olive oil
1 large yellow onion, finely diced (about 200 g / 1.5 cups)
3 cloves garlic, minced
450 g (1 lb) ground lamb
2 tbsp tomato paste
120 ml (1/2 cup) dry red wine (or beef/vegetable stock)
1 can (400 g / about 1.5 cups) crushed tomatoes
120 ml (1/2 cup) water or stock, as needed
1 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
1/2 tsp sugar (optional, to balance acidity)

For the Béchamel Topping

4 tbsp (55 g) unsalted butter
4 tbsp (30 g) all-purpose flour
720 ml (3 cups) whole milk, warmed
1/2 tsp fine sea salt (or to taste)
1/4 tsp white or black pepper
Pinch ground nutmeg
50 g (about 1/2 cup, lightly packed) finely grated Parmesan, Kefalotyri, or Pecorino cheese
2 large eggs, at room temperature, lightly beaten

For Assembly

50 g (about 1/2 cup) additional finely grated Parmesan or similar cheese (for layering and topping)
Olive oil, for greasing the baking dish
2 tbsp chopped fresh flat-leaf parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Prepare and roast the eggplant

Preheat your oven to 200°C / 400°F. Line 2 large baking sheets with parchment paper for easy cleanup. Trim the ends from the eggplants and slice them into 1.25 cm (1/2 in) thick rounds.

Lay the slices out in a single layer on the baking sheets. Lightly sprinkle both sides with about 1 tsp of salt in total. Let them sit for 10–15 minutes; this helps season and draw out some moisture, giving you better texture.

Pat the eggplant slices dry with paper towels to remove excess moisture. Brush both sides lightly with olive oil and season with a little black pepper. Arrange in a single layer (use a second tray if needed so they roast, not steam). Roast for 20–25 minutes, flipping once halfway, until the slices are tender and lightly golden in spots. Set aside to cool slightly while you make the lamb sauce.

Step 2: Cook the spiced lamb sauce

While the eggplant is roasting, heat 2 tbsp olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 5–7 minutes, stirring often, until soft and translucent but not browned. Add the minced garlic and cook for 30–60 seconds, just until fragrant.

Add the ground lamb, breaking it up with a wooden spoon. Cook for 6–8 minutes until the lamb is no longer pink and has released its fat. If there is a lot of excess fat, you can spoon off a little, but leave enough to carry flavor.

Stir in the tomato paste and cook for 1 minute to caramelize it slightly. Pour in the red wine (or stock) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce a little.

Add the crushed tomatoes, 120 ml (1/2 cup) water or stock, salt, pepper, cinnamon, allspice, oregano, thyme, bay leaf, and sugar (if using). Stir well, bring to a gentle simmer, then reduce the heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally, until thick and rich. If it gets too dry, add a splash more water; if too thin, simmer a few extra minutes. Taste and adjust seasoning. Remove and discard the bay leaf.

Step 3: Make the béchamel sauce

In a medium saucepan, melt the butter over medium heat. Once melted and foamy, whisk in the flour. Cook, whisking constantly, for 1–2 minutes. You are making a pale roux; it should smell slightly nutty but not browned.

Gradually pour in the warm milk, whisking constantly to avoid lumps. Start with a small amount of milk to loosen the roux, then add the rest in a steady stream, whisking the whole time. Continue cooking, whisking frequently, until the sauce comes to a gentle simmer and thickens, 5–7 minutes.

Season with salt, pepper, and a pinch of nutmeg. Remove from the heat and let cool for about 5 minutes, stirring occasionally so a skin does not form. In a small bowl, beat the eggs. Temper the eggs by slowly whisking in a ladleful of the warm béchamel, then pour the egg mixture back into the saucepan, whisking constantly. Stir in 50 g (about 1/2 cup) of grated cheese until melted and smooth. The sauce should be thick but pourable.

Step 4: Prepare the baking dish and adjust oven temperature

Reduce the oven temperature to 180°C / 350°F. Lightly grease a 23 x 33 cm (9 x 13 in) baking dish with olive oil. This helps prevent sticking and makes serving easier.

Give the lamb sauce a final stir. If a lot of fat has risen to the top, you can skim off a bit, but keep some for flavor and moisture. Have your roasted eggplant slices, lamb sauce, béchamel, and remaining 50 g (about 1/2 cup) grated cheese ready at your workspace so layering goes smoothly.

Step 5: Build the layers

Lay half of the roasted eggplant slices in the bottom of the prepared baking dish, overlapping them slightly to form a solid base with no big gaps. Spoon half of the lamb sauce evenly over the eggplant and spread it to the edges. Sprinkle with about 2 tbsp of the grated cheese.

Add the remaining eggplant slices over the lamb, again overlapping as needed. Spoon the rest of the lamb sauce over this second layer and spread it evenly. Sprinkle with another 2 tbsp of grated cheese, keeping the rest for the top.

Step 6: Add the béchamel and bake

Give the béchamel a quick whisk to smooth it out. Slowly pour it over the top of the lamb layer, using a spatula to gently spread it into an even layer that completely covers the surface. Tap the dish lightly on the counter to help the sauce settle and remove air pockets.

Sprinkle the remaining grated cheese evenly over the béchamel. Transfer the dish to the oven and bake at 180°C / 350°F for 35–40 minutes, until the moussaka is bubbling around the edges and the top is a deep golden brown with some darker spots.

Step 7: Rest, garnish, and serve

Remove the moussaka from the oven and place it on a cooling rack or heatproof surface. This is important: let it rest for at least 20 minutes before slicing. The layers will firm up as it cools slightly, making it much easier to cut neat squares that hold together.

Just before serving, sprinkle with chopped fresh parsley for color and freshness. Cut into 6 generous squares and serve warm with a simple green salad, crusty bread, or a side of lemony cucumbers.

Pro Tips

Roast, do not fry, the eggplant: Roasting uses less oil and keeps the dish lighter while still giving you tender, flavorful eggplant.
Let the lamb sauce thicken: A slightly thick, meaty sauce prevents the finished moussaka from becoming watery.
Temper the eggs carefully: When adding eggs to the béchamel, whisk in a little hot sauce first so they do not scramble.
Resting time matters: The 20-minute rest makes the difference between a runny casserole and clean, beautiful slices.
Season each element: Taste the lamb sauce and béchamel separately and adjust salt and pepper. Well-seasoned layers make the whole dish shine.

Variations

Potato base: Add a layer of parboiled, 0.5 cm (1/4 in) thick sliced potatoes at the very bottom of the dish before the eggplant for a heartier version.
Lighter dairy: Use 2% milk instead of whole milk for the béchamel and reduce the cheese slightly for a lighter (though less rich) result.
Beef instead of lamb: Substitute ground beef for the lamb if you prefer a milder flavor. Keep the same spices and method.

Storage & Make-Ahead

To make ahead, assemble the moussaka fully, cover tightly, and refrigerate for up to 24 hours before baking. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed, adding 5–10 minutes if needed until hot and bubbly.

Leftovers keep well: cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish, covered with foil, in a 175°C / 350°F oven for 20–25 minutes until warmed through. Moussaka also freezes nicely: wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 680 calories, 38 g protein, 46 g fat, 24 g carbohydrates, 5 g fiber, and 950 mg sodium. Actual values will vary based on specific brands and any substitutions you make.

Classic Lamb Moussaka with Eggplant and Béchamel