Low Fat Traditional Greek Moussaka

Indulge in the rich flavors of Greece with this Low Fat Traditional Greek Moussaka, a lighter twist on the beloved Mediterranean classic. This wholesome recipe keeps all the comforting layers you love—tender roasted eggplant, a spiced lean beef and tomato filling, and a creamy low-fat béchamel sauce—while cutting back on excess fat without sacrificing taste. With aromatic hints of cinnamon, oregano, and nutmeg, each bite is a journey through authentic Greek cuisine. Perfect for a family-friendly dinner, this recipe is packed with high-protein ingredients, reduced-fat feta, and a subtle balance of spices, making it a guilt-free indulgence. Serve it warm with a crisp side salad for a complete, satisfying meal that’s sure to impress!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 medium eggplant
• 1 canister olive oil spray
• 450 grams lean ground beef (90% lean or higher)
• 1 large yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 400 grams canned diced tomatoes (no salt added)
• 2 tablespoons tomato paste
• 0.5 teaspoons ground cinnamon
• 1 teaspoons dried oregano
• 1 teaspoons dried parsley
• 120 milliliters low-sodium chicken or vegetable broth
• 480 milliliters skim milk
• 3 tablespoons all-purpose flour
• 0.25 teaspoons nutmeg
• 50 grams low-fat feta cheese, crumbled
• 1 teaspoons salt
• 0.5 teaspoons black pepper

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Slice the eggplants into 1 cm (about 1/3 inch) thick rounds. Lay them on baking trays lined with parchment paper and lightly spray both sides with olive oil.

Step 3

Roast the eggplant slices in the oven for 20 minutes, flipping them halfway through, until lightly golden. Remove and set aside.

Step 4

In a large skillet over medium heat, brown the ground beef. Drain any excess fat and add the onion and garlic. Cook until the onion is soft and translucent.

Step 5

Stir in the diced tomatoes, tomato paste, ground cinnamon, oregano, parsley, salt, and black pepper. Add the broth and simmer for 15 minutes, allowing the flavors to meld and the sauce to thicken.

Step 6

Prepare the low-fat béchamel sauce: In a medium saucepan over medium heat, whisk together the flour and skim milk. Continue stirring constantly to prevent lumps.

Step 7

Once the mixture thickens (after about 5-7 minutes), remove it from the heat and stir in the nutmeg and half of the crumbled feta cheese. Adjust seasoning with salt and pepper if needed.

Step 8

Reduce the oven temperature to 180°C (355°F).

Step 9

In a large baking dish, assemble the moussaka layers: Start with a layer of roasted eggplant slices at the bottom. Spread half of the meat sauce over the eggplant. Repeat the layering with the remaining eggplant and meat sauce.

Step 10

Finish with an even layer of the béchamel sauce over the top. Sprinkle the remaining feta cheese evenly over the béchamel.

Step 11

Bake the moussaka in the oven for 30 minutes or until the top is golden and bubbling.

Step 12

Allow the moussaka to rest for 10-15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3352.1g)

Amount per serving	% Daily Value*
Calories	3967.3

Total Fat 316.1g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat 1.1g
Cholesterol 379.1mg	0%
Sodium 5350.1mg	0%
Total Carbohydrate 173.0g	0%
Dietary Fiber 55.3g	0%
Total Sugars 100.8g
Protein 169.4g	0%

Vitamin D 217.8IU	0%
Calcium 1305.7mg	0%
Iron 20.8mg	0%
Potassium 7114.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.5%

Protein: 16.1%

Carbs: 16.4%