A satisfying baked moussaka lightened with lean ground beef and a yogurt-based béchamel.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
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.
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.
Preheat the oven to 200°C. Lightly salt the eggplant slices and let sit for 10 minutes, then pat dry with paper towels.
Brush the eggplant with a teaspoon of olive oil and lightly roast on a baking tray for 15 minutes.
Sauté the onion and garlic in a non-stick pan with very little oil.
Add the ground beef and brown it; stir in the tomato paste, chopped tomatoes, cinnamon, salt and pepper, then cook for 10 minutes.
Whisk the yogurt, egg and grated cheese in a bowl to make a light béchamel sauce.
Layer the eggplant and meat mixture alternately in a baking dish, then spread the yogurt sauce on top.
Bake at 200°C for 20-25 minutes until golden on top; let cool slightly and serve.
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