Greek Moussaka

Servings: 6
Prep Time: 45 min
Cook Time: 1 hr
WW Points per Serving: ~8–9 (Blue Plan, approximate)

Ingredients

For the Meat Sauce:

• 500g lean ground beef or lamb

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 400g canned chopped tomatoes (no sugar added)

• 2 tbsp tomato paste

• 1 tsp dried oregano

• ½ tsp cinnamon

• Salt and pepper to taste

• 1 tbsp olive oil

For the Vegetables:

• 2 medium eggplants, sliced ½ cm thick

• 2 medium potatoes, sliced ½ cm thick (optional, adds points)

• 1 tbsp olive oil (for brushing slices)

• Salt and pepper

For the Béchamel Sauce:

• 3 tbsp butter or olive oil

• 3 tbsp all-purpose flour (or WW-friendly alternative)

• 2 cups skim milk or unsweetened almond milk

• ½ tsp nutmeg

• Salt and pepper

• 1 egg, beaten

• ¼ cup grated Parmesan or Kefalotyri cheese

Instructions

Step 1: Prepare the Vegetables

1. Preheat oven to 200°C (400°F).

2. Slice eggplants and potatoes, sprinkle with salt, and let sit 20 min to remove bitterness. Pat dry.

3. Brush slices lightly with olive oil, season with salt and pepper, and roast for 20 min until tender. Set aside.

Step 2: Make the Meat Sauce

1. Heat 1 tbsp olive oil in a skillet over medium heat.

2. Sauté onions and garlic until soft and fragrant.

3. Add ground meat, cook until browned.

4. Stir in chopped tomatoes, tomato paste, oregano, cinnamon, salt, and pepper.

5. Simmer 15–20 min until thickened. Set aside.

Step 3: Prepare Béchamel Sauce

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook 1–2 min to remove raw taste.

3. Gradually whisk in milk until smooth.

4. Cook 5–7 min until thickened, stirring constantly.

5. Remove from heat, stir in nutmeg, salt, pepper, and beaten egg. Mix well.

Step 4: Assemble Moussaka

1. In a greased 9×13-inch baking dish, layer:

   • Half of the roasted potatoes (if using)

   • Half of the roasted eggplants

   • All of the meat sauce

   • Remaining eggplants (top layer of potatoes optional)

2. Pour béchamel sauce evenly over the top.

3. Sprinkle Parmesan cheese on top.

Step 5: Bake

1. Bake uncovered at 180°C (350°F) for 40–45 min until golden and bubbling.

2. Let cool 10–15 min before slicing to hold layers.

Q/A – Common Questions

Q1: Can I make this ahead?
A: Yes! Assemble the moussaka and refrigerate overnight. Bake fresh for 40–45 min before serving.

Q2: Can I make it low-carb?
A: Skip the potatoes; layer only eggplant and meat. It lowers WW points significantly.

Q3: Can I use lamb instead of beef?
A: Absolutely. Lamb gives a more traditional flavor but increases points slightly.

Q4: Can I freeze it?
A: Yes! Freeze unbaked in portions for up to 1 month. Thaw in fridge overnight before baking.