Name: Low-fat Moussaka Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Greek
Ingredients: 1 large eggplant, sliced into rounds; 1 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 lb lean ground beef; 1 can (14 oz) diced tomatoes; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup low-fat Greek yogurt; 1/4 cup grated Parmesan cheese

Low-fat Moussaka Recipe

Gelya Trejo Modified: February 20, 2024

Photos of Low-fat Moussaka Recipe

How To Make Low-fat Moussaka

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 20 minutes

Cooking: 55 minutes

Total: 75 minutes

Serves:

Ingredients

1 large eggplant, sliced into rounds
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 lb lean ground beef
1 can (14 oz) diced tomatoes
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1 cup low-fat Greek yogurt
1/4 cup grated Parmesan cheese

Instructions

Preheat the oven to 375°F (190°C). Place the eggplant slices on a baking sheet lined with parchment paper. Brush both sides of the slices with olive oil and bake for 15 minutes, flipping halfway through.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
Stir in the diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
In a greased 9×9-inch baking dish, layer half of the eggplant slices on the bottom. Top with half of the ground beef mixture. Repeat the layers with the remaining eggplant and ground beef.
In a small bowl, mix together the Greek yogurt and Parmesan cheese. Spread the mixture evenly over the top of the moussaka.
Bake for 30 minutes, until the top is golden and bubbly. Let it cool for a few minutes before serving.