Lighter Moussaka with Greek Yogurt Béchamel
Layers of roasted eggplant and potato, a cinnamon-scented beef and tomato sauce, and a creamy golden topping lightened with Greek yogurt. Comfort food the whole family will ask for again.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Use unsweetened almond or oat milk. Use olive oil or dairy-free butter instead of butter. Use unsweetened dairy-free yogurt. Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 large Eggplants, sliced 1/3 inch thick
- 2 medium Yukon Gold potatoes, thinly sliced
- 2 tbsp Extra-virgin olive oil, divided
- 1 lb 93% lean ground beef
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 1 (28 oz) can Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Ground cinnamon
- 1 tsp Dried oregano
- 2 cups 2% milk
- 3 tbsp All-purpose flour
- 1 tbsp Butter
- 1 Egg
- 1/2 cup Plain Greek yogurt
- 1/2 cup Grated Parmesan (or kefalotyri)
- 1 pinch Ground nutmeg
Directions
- Heat the oven to 425°F. Brush the eggplant and potato slices with 1 1/2 tbsp oil, season and roast on 2 sheet pans for 20 minutes until tender.
- Meanwhile, brown the beef and onion in the remaining oil. Add garlic, tomatoes, tomato paste, cinnamon and oregano and simmer 15 minutes until thick.
- For the topping, melt the butter, whisk in the flour, then slowly whisk in the milk. Simmer until thick, about 5 minutes. Off the heat, whisk in the yogurt, egg, half the Parmesan and nutmeg.
- Lower the oven to 375°F. In a 9x13 dish, layer potatoes, half the eggplant, the meat sauce and the rest of the eggplant. Spread the topping over and sprinkle with the remaining Parmesan.
- Bake 40 minutes until golden. Rest 15 minutes before slicing so it holds together.
Calorie breakdown
Beef 85 · potatoes 50 · tomatoes 39 · olive oil 30 · milk 31 · eggplant 28 · Parmesan 27 · butter 13 · flour 11 · egg 9 · yogurt 8 · onion 6 · garlic + spices 3
💡 Lighter tip: Make it a day ahead. Moussaka slices even more neatly after a night in the fridge, and it reheats beautifully.
Helpful for this recipe
9x13 ceramic baking dishShop on Amazon →Mandoline slicerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →