Low Fat Traditional Moussaka

Indulge in a rich Mediterranean classic with this *Low Fat Traditional Moussaka,* a lighter take on the beloved Greek dish that doesn’t skimp on flavor. This recipe features layers of tender roasted eggplant, savory spiced meat sauce, and a creamy, silky béchamel topping made with low-fat milk and egg whites, creating a guilt-free comfort food perfect for weeknight dinners or special occasions. Lean ground beef—or ground turkey for an ultra-light option—is simmered with aromatic spices like cinnamon, allspice, and paprika, adding a warm, earthy depth to every bite. Spritzed with olive oil spray and baked to golden perfection, this wholesome moussaka is a delicious blend of hearty and healthy that will quickly become a new family favorite. Serve it alongside a crisp green salad or crusty whole-grain bread for a complete Mediterranean feast!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large eggplant
• 1 can olive oil spray
• 500 g lean ground beef (or ground turkey for an even lighter option)
• 1 medium, diced onion
• 2 cloves, minced garlic
• 400 g canned diced tomatoes (no added salt)
• 2 tbsp tomato paste
• 0.5 tsp ground cinnamon
• 0.5 tsp ground allspice
• 1 tsp sweet paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 500 ml low fat milk
• 3 tbsp all-purpose flour
• 30 g parmesan cheese, grated
• 1 pinch nutmeg
• 2 egg whites

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the eggplants into 1 cm (about 1/3 inch) thick rounds and lay them out on a lined baking sheet.

Step 3

Lightly spray both sides of the eggplant slices with olive oil spray and roast in the oven for 15-20 minutes or until softened. Set aside.

Step 4

In a large skillet over medium heat, cook the lean ground beef (or turkey) until browned, breaking it up as it cooks. Remove any excess fat, if necessary.

Step 5

Add the diced onion and garlic to the skillet and cook for another 5 minutes until softened.

Step 6

Stir in the canned diced tomatoes, tomato paste, ground cinnamon, ground allspice, paprika, salt, and black pepper. Simmer the mixture for 15 minutes, stirring occasionally, until thickened. Remove from heat.

Step 7

To make the béchamel sauce, heat the low fat milk in a small saucepan over medium heat until warm.

Step 8

In a separate bowl, whisk together the all-purpose flour and a small amount of the warm milk to create a smooth paste. Slowly whisk the paste back into the saucepan with the milk and cook, stirring constantly, until the mixture thickens.

Step 9

Remove the béchamel sauce from heat and stir in the grated Parmesan cheese, a pinch of nutmeg, and the egg whites. Mix until smooth.

Step 10

In a lightly greased baking dish, layer half of the roasted eggplant slices, followed by the meat sauce, and then the remaining eggplant slices. Spread the béchamel sauce evenly on top.

Step 11

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

Step 12

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

Nutrition Facts

Serving size	(3172.3g)

Amount per serving	% Daily Value*
Calories	4121.0

Total Fat 339.9g	0%
Saturated Fat 44.9g	0%
Polyunsaturated Fat 1.0g
Cholesterol 455.4mg	0%
Sodium 5165.9mg	0%
Total Carbohydrate 163.4g	0%
Dietary Fiber 49.8g	0%
Total Sugars 94.3g
Protein 188.6g	0%

Vitamin D 262.1IU	0%
Calcium 1318.0mg	0%
Iron 20.7mg	0%
Potassium 6811.3mg	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: 68.5%

Protein: 16.9%

Carbs: 14.6%