Moussaka sana – Healthy Moussaka

Moussaka sana – Healthy Moussaka

Recipe by ESCourse: Main


Prep time


Cooking time




  • 500g lean minced lamb

  • 1 medium onion, finely chopped

  • 2 garlic cloves, crushed

  • 1½ tsp dried oregano

  • 2 bay leaves

  • 1 cinnamon stick

  • 2tbsp plain flour

  • 400g canned chopped tomatoes

  • 2 tbsp tomato purée

  • 2 medium eggplants, each about 275g, cut into 1 cm round slices (ends discarded)

  • 1 tbsp of olive oil

  • Greek yogurt

  • 100g of feta cheese

  • salt + pepper

  • 2 (beaten) eggs

  • Parmesan and emmental cheese (according to your preferences)


  • Spray a pan with olive oil and gently spread it along with the pan
  • Add the smashed garlic and the chopped onions and actively stir for 5 mins.
  • Add the minced lamb meat and break it into pieces with a wooden spoon. Cook until it shows noticeable color.
  • Stir in the salt, sweetener, oregano, cinnamon, and finally a bay leaf in order to season the mixture up.
  • Add the tomato purée. Stir again until thoroughly combined.
  • Cook until the liquid has been reduced. Stirring is only necessary occasionally. Cook for 30 mins.
  • Remove the bay leaf from the mixture and season it with salt (again) and pepper according to your preferences.
  • Let the mix sit for a while on low fire.
  • Meanwhile, slice the eggplant in thin (- 1 cm) pieces. Season with salt, pepper, and olive oil.
  • Pan-fry the eggplant slices with low-calorie olive oil for about 3-4 mins.
  • Once the eggplant has an external cooked aspect, let them sit on paper towels in order to remove the excessive fats.
  • Let some oil sit on the pan, and add the flour in order to make a paste. Do not stir in all the flour at first, add simultaneously as the paste is being formed.
  • Add in the Greek yogurt and the feta cheese and stir until the paste becomes smooth and fully blended.
  • Remove the pan from the fire and add in the beaten eggs, and prevent the mixture from scrambling.
  • Preheat the oven at a 180 º C temperature.
  • Add a layer of the meat mixture on a porcelain tray. Press it down in order to make it a little more compact.
  • Add a layer of white sauce on top, followed by a layer of eggplants.
  • Lastly, add a new layer of meat, a new eggplant layer, and finally a layer of sauce. Spread some Parmesan and Emmental cheese on top.
  • Bake for 45 minutes, then leave the moussaka sit for at least 15 minutes, cut into pieces and serve.