Greek Baked Ziti with Lamb and Eggplant Casserole

Name: Greek Baked Ziti with Lamb and Eggplant Casserole Recipe
Prep time: 20 min
Cook time: 80 min
Total time: 115 min
Ingredients: ¾ pound medium sized eggplant (aubergines (about 1 or 2 eggplants), cut into 1-inch/3-centimeter cubes); ½ pound ground lamb (Not a fan of lamb? Use 93% lean ground beef.); 1 small onion (halved and thinly sliced); ¼ cup fresh oregano leaves (roughly chopped); 2 Tablespoons extra virgin olive oil; ⅛ cup tomato paste; 3 garlic cloves (, thinly sliced); ½ Tablespoon ground cinnamon; 1 teaspoon ground allspice; ¼ teaspoon red pepper flakes; Kosher salt and black pepper; 15 ounces canned tomato sauce; 1 teaspoon roasted chicken Better Than Bullion; 2 Tablespoons flat leaf parsley (, roughly chopped); 2 tablespoons unsalted butter; 2 Tablespoons all-purpose flour; 1 garlic clove (minced); ½ teaspoon table salt; ¼ teaspoon grated nutmeg; ⅛ teaspoon pepper; 4 cups whole milk; 4 ounces ziti ((about 1 - ¼ cups)); 4 ounces kasseri cheese (shredded (1 cup), divided . Kasseri cheese unavailable, see note below. ); 1 large egg (lightly beaten); ¼ cup feta cheese (, roughly crumbled); 2 Tablespoons pine nuts; 1 Tablespoon flat leaf parsley (, roughly chopped); Pinch red pepper flakes

Looking for a Greek-inspired lamb pasta without all the hassle? This Greek Baked Ziti with Lamb and Eggplant Casserole delivers all the cozy, hearty flavors of a baked Greek pasta casserole classic in a simplified, small-batch version that's a perfect comfort meal for two.

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A single slice of Greek casserole of baked ziti with lamb and eggplant on a beige plate.

When craving the hearty flavors of moussaka but not in the mood for a multi-step marathon this eggplant and lamb baked pasta is your answer. We skip the fuss and bake the lamb and eggplant together in one dish, add a layer of ziti (our close-enough stand-in for Greek macaroni) and finish with a creamy, golden béchamel. The result? A rich, comforting eggplant and lamb pasta for two with all the soul-warming goodness of a Greek casserole classic, but way easier to pull off.

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Eggplant Season | How to shop
How to make baked eggplant and lamb pasta
Share your thoughts
Freezing and reheating
Common questions about this recipe
Related
Pairing
Greek Baked Ziti with Lamb and Eggplant Casserole Recipe

Eggplant Season | How to shop

When it comes to picking the perfect eggplant for your Greek Baked Ziti with Lamb and Eggplant Casserole, it’s all about finding the one that’s firm enough to hold its own but tender enough to melt into deliciousness. Here are the best contenders for the job:

Two Italian eggplants, and 3 graffiti eggplants on a white background.

Globe Eggplant (AKA the Big Boss)
- This is the eggplant most of us know and love—big, bold, and ready to take charge. Its thick, meaty flesh is perfect for casseroles because it won’t turn into a soggy mess while baking. It’s the dependable, no-fuss choice for hearty layers.
Italian Eggplant (The Classic Cousin)
- Like the Globe, but a little more petite and, dare we say, a bit more refined. Italian eggplants have a rich, tender flesh that brings flavor and structure to your casserole. It’s the “I got you” option when you want something a bit more traditional.
Japanese Eggplant (The Sleek and Chic)
- Long, slender, and looking like the runway model of eggplants, Japanese eggplants are perfect when you want something a bit lighter. Their thinner skin and delicate, sweet flavor bake up beautifully without turning into mush. Think of them as the stylish option.
Graffiti Eggplant (The Showstopper)
- With its purple-and-white stripes, this one’s the attention grabber. It’s not just about looks, though—Graffiti eggplants are sweet, tender, and bring a little extra flair to the casserole game. They’ll make your dish taste just as good as it looks.
Fairy Tale Eggplant (The Tiny Hero)
- Small but mighty! These baby eggplants are almost seedless and super tender, which means they cook up fast and melt in your mouth. You’ll need a few to fill your casserole, but their soft, creamy texture is totally worth it.

So, whether you go for the sturdy Globe or the fancy Graffiti, these eggplants will make sure your casserole is creamy, dreamy, and never mushy!

How to make baked eggplant and lamb pasta

Let’s be real. Eggplant is one of those ingredients that can either make you fall in love or swear off love forever. We've all been there: a mushy, rubbery, oil-drenched slice of eggplant that tastes like defeat. But when you get it right? Oh, it’s pure magic.

Ingredients on a white marble counter to make greek baked ziti with lamb and eggplant casserole.

Eggplant transforms into this caramelized, tender vegetable sponge that soaks up flavor. Sure, there’s a bit of a learning curve (remembering a too-much-oil disaster), but once you find that sweet spot—crispy on the outside, soft and flavorful on the inside—eggplant becomes the hero of the dish. And in this Greek baked ziti, eggplant is the MVP, lending its rich, hearty vibes to a casserole you’ll crave again and again!

Step 1 | Bake the lamb and eggplant in the oven

Toss the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, and red-pepper flakes into a baking dish. The red-pepper flakes are optional!

Eggplant, onion, oregano and lamb in a loaf pan on a white marble counter.

A square 8x8 or a loaf pan are great choices for making this small batch version of lamb pasta. Season it with some salt and a good grind of pepper.

Yes, we are going to “brown” the lamb and bake the eggplant together, in the oven – in one dish!

Baked eggplant and lamb after 15 minutes in a loaf pan for greek-baked-ziti-wth-lamb-and-eggplant-casserole.

After about 15 minutes, grab a wooden spoon and break up the meat.

Baked eggplant and lamb after 30 minutes in a loaf pan.

Continue to bake for another 15 minutes.

Step 2 | Add tomato sauce

Once the lamb and eggplant mixture is well browned, add the tomato sauce. Stir in about a teaspoon of roasted chicken Better Than Bullion and parsley, returning the baking dish to the oven. Bake until the sauce is thick and bubbly hot.

Tomato sauce and parsley added to the loaf pan before baking greek baked ziti-with lamb and eggplant casserole.

The eggplant should be fork tender, about 30 minutes. Remove from the oven and set aside.

Step 3 | Béchamel and Ziti

While the lamb mixture is baking, Melt butter in large saucepan over medium heat. Add flour, garlic, salt, nutmeg, and pepper and cook, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in milk.

We want to whisk out any lumps and keep the sauce from separating. Bring to boil. Add ziti. We are going to cook the pasta right in the pot. Return to a simmer and keep stirring to prevent sticking. When mixture reaches a simmer, cover and let stand, off-heat, stirring occasionally for 15 minutes – the ziti will not be fully cooked. It will absorb all those Greek flavors when we finish baking the casserole in the oven

Spray a second loaf pan with vegetable oil, then using a spider skimmer, transfer pasta to the loaf pan, leaving excess béchamel in saucepan.

Sprinkle one-third of the kasseri over pasta and stir to combine. Using spatula, gently press pasta into even layer. Add another third of the kasseri to béchamel and whisk to combine. Whisk egg into béchamel. Spread meat sauce over pasta and, using spatula, spread into even layer. Top with béchamel. Sprinkle remaining kasseri over béchamel. Now, Top evenly with feta, pine nuts, parsley and red-pepper flakes.

Step 4 | Bake

Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.

Greek baked ziti with lamb and eggplant casserole golden brown and bubbling in a loaf pan on a white dish towel.

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Freezing and reheating

This Greek baked ziti with lamb and eggplant casserole is a freezer’s best friend. Double the recipe and bake it in individual loaf pans for a stress-free “freezer night dinner” later on. One for tonight, one for the future!

Freezing
Let this Greek baked ziti cool completely before covering it with foil to avoid freezer burn. You can store it in the freezer for up to three months, making it a perfect go-to meal when you need something delicious in a pinch.
Cooking from Frozen
When you're ready to enjoy it, just pop the covered frozen ziti into a 350°F oven and bake for 45 minutes to an hour. Dinner, done!
Make-Ahead Magic
You can also assemble the Greek casserole ahead of time, cover it, and refrigerate it for up to two days before baking.
Béchamel Bonus
Don’t worry—this casserole’s baked ziti béchamel filling holds up like a champ in the freezer, so you won’t lose any of that creamy goodness during reheating.

Common questions about this recipe

You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.

How do I make a gluten free baked ziti?

Look for a “ziti-type” noodle. I say “ziti-type” because I haven’t found gluten free ziti in stores. Barilla has a penne pasta which has the long, classic ziti shape plus some very small ridges. It’s a gluten free pasta that holds up very well to being baked. Follow the recipe but swap in the gluten free pasta.

What can you use instead of flour in bechamel sauce?

Cornstarch is an excellent alternative if you're aiming for a gluten-free bechamel or want to avoid using flour. This also works well if you're lactose intolerant and using lactose-free milk, which can be less forgiving with a flour-based roux.

Can I use ground beef instead of lamb in this Greek casserole?

Absolutely. Greek meat and pasta casseroles use many different types of meat. Just swap out the lamb for ground beef, I would avoid use ground beef that's less than 93 percent lean or the dish will be greasy.

Looking for other pasta recipes for two? Try these: