Fit Moussaka – Baked Eggplant with Yogurt Béchamel

Name: Fit Moussaka – Baked Eggplant with Yogurt Béchamel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 eggplant, sliced; 250 g lean ground beef; 1 onion, finely chopped; 2 garlic cloves, minced; 400 g chopped tomatoes; 1 tablespoon tomato paste; 200 g strained low-fat yogurt; 1 egg; 30 g grated light cheese; 1 teaspoon olive oil, salt, black pepper and cinnamon

A satisfying baked moussaka lightened with lean ground beef and a yogurt-based béchamel.

Total: 40 min
Servings: 2 servings
Difficulty: Medium
Calories · per serving: 390 kcal

Updated: July 25, 2026

In short

Fit Moussaka – Baked Eggplant with Yogurt Béchamel contains 390 calories per serving: 33 g protein, 22 g carbohydrate and 17 g fat. It takes 40 minutes in total and makes 2 servings.

About this recipe

The classic Greek moussaka is reimagined with oven-baked eggplant instead of fried and lean ground beef. A yogurt-based béchamel keeps it high in protein and low in fat while staying satisfying.

Method

1
Preheat the oven to 200°C. Lightly salt the eggplant slices and let sit for 10 minutes, then pat dry with paper towels.
2
Brush the eggplant with a teaspoon of olive oil and lightly roast on a baking tray for 15 minutes.
3
Sauté the onion and garlic in a non-stick pan with very little oil.
4
Add the ground beef and brown it; stir in the tomato paste, chopped tomatoes, cinnamon, salt and pepper, then cook for 10 minutes.
5
Whisk the yogurt, egg and grated cheese in a bowl to make a light béchamel sauce.
6
Layer the eggplant and meat mixture alternately in a baking dish, then spread the yogurt sauce on top.
7
Bake at 200°C for 20-25 minutes until golden on top; let cool slightly and serve.