Classic Greek Eggplant Moussaka – Healthy & Authentic
A lightened yet traditional take on Greek Eggplant Moussaka — layered with roasted eggplant, savory spiced meat sauce, and a creamy olive oil béchamel. All the flavor, none of the excess.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 3 medium eggplants, sliced into ¼-inch rounds
- 1 lb lean ground beef or lamb
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- ½ tsp cinnamon
- ½ tsp dried oregano
- Salt & pepper to taste
- 3 tbsp olive oil + more for brushing
- Optional: ½ cup red wine
- 3 tbsp flour
- 2½ cups low-fat milk
- ¼ tsp nutmeg
- 1 beaten egg
- 2 tbsp grated Parmesan (optional)
Instructions
- Salt eggplant slices and rest for 20 min. Pat dry, roast at 400°F for 25 min.
- Brown meat with onion and garlic. Add tomato paste, crushed tomatoes, spices. Simmer 20–25 min.
- In saucepan, heat olive oil. Whisk in flour. Gradually add milk, cook until thick. Add nutmeg and Parmesan. Cool slightly, stir in egg.
- In baking dish: layer potatoes (optional), half eggplant, meat sauce, rest of eggplant, then béchamel.
- Bake at 375°F for 35–40 min. Rest 30 min before slicing.
Notes
- For vegetarian version, use lentils or mushrooms.
- Add fresh parsley or mint for herbal brightness.
- Can be made a day in advance for better flavor.