Lighter moussaka

Greek moussaka reworked to be lighter: roasted (not fried) aubergines, lean meat and a béchamel made without butter. Generous and tender, it keeps all its comfort with less fat.

Prep: 30 min  |  Cooking: 45 min  |  Servings: 6  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 305 kcal · 24 g protein · 16 g carbohydrate · 15 g fat

Ingredients

• 3 aubergines
• 500 g lean minced beef
• 2 tins of chopped tomatoes
• 400 ml milk
• 2 tbsp cornflour
• 60 g grated cheese
• 1 tsp cinnamon

Method

1. Roast the aubergine slices in the oven (instead of frying them).
2. Cook the meat with the tomatoes and cinnamon.
3. Make a light béchamel (milk and cornflour).
4. Layer the aubergines, meat and béchamel, then bake for 25 minutes until golden.

Nutritional benefits

By roasting the aubergines in the oven rather than frying them, and replacing the butter-based béchamel with a cornflour version, this moussaka cuts its fat considerably. The lean meat provides protein and the aubergines fibre. A generous dish that is clearly lighter.

Variations and substitutions

• With lamb (the traditional version).
• Vegetarian: use lentils instead of the meat.
• With potatoes between the layers.
• Dairy-free: plant-based milk and nutritional yeast.

Storage and make-ahead

Even better reheated; keeps for 3 days and freezes well. Excellent for batch cooking.

💡 Good to know

Salt and drain or roast the aubergines well so they do not release water: the moussaka holds together better when sliced.

Related reading

Discover more high-protein recipes · healthy & balanced recipes.

Foods in this recipe: aubergines · beef · tomatoes · milk · cornflour.

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