Lighter Baked Moussaka with Yogurt Topping

Moussaka is one of those classic comfort dishes that feels both rich and memorable. But what if you could enjoy all that layered flavor without the heaviness of the traditional béchamel sauce?

This lighter version swaps in a creamy *Greek yogurt topping* that keeps things wholesome and satisfying, while still delivering that golden, bubbling finish we all crave. With tender roasted eggplant, a savory meat sauce, and fragrant spices, it’s a dish that feels indulgent yet balanced.

Perfect for a family dinner or weekend meal prep, this modern twist on a beloved recipe will quickly become a go-to favorite at your table.

Ingredients

• 2 large eggplants (approx. 800g)
• 500g lean ground beef
• 400g plain yogurt
• 1 large onion, chopped
• 3 cloves garlic, minced
• 400g crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and black pepper to taste

Instructions

1. Preheat oven to 200°C. Slice the eggplants into 1cm thick rounds, place them on a baking sheet, brush with 1 tablespoon of olive oil, and season with salt. Bake for 20 minutes until tender and lightly golden.
2. Meanwhile, heat the remaining olive oil in a large pan over medium heat. Sauté the chopped onion until soft, about 5-7 minutes. Add the minced garlic and cook for one more minute.
3. Add the lean ground beef to the pan, breaking it up with a spoon. Cook until browned all over. Drain any excess fat.
4. Stir in the crushed tomatoes, dried oregano, cinnamon, salt, and pepper. Reduce heat and let the sauce simmer for 10-15 minutes to allow the flavors to combine.
5. In a medium baking dish, spread a thin layer of the meat sauce on the bottom. Arrange half of the baked eggplant slices over the sauce, followed by the rest of the meat sauce, and finish with the remaining eggplant slices.
6. Spread the plain yogurt evenly over the top layer of eggplant to create a creamy topping.
7. Bake for 25-30 minutes, until the sauce is bubbling and the yogurt topping is set and slightly golden. Let it rest for 10 minutes before serving to allow it to set.

Tips & Substitutions

• Vegetarian option: Replace beef with cooked lentils or a plant-based mince for a lighter, meat-free take.
• Extra creaminess: Mix the yogurt with a beaten egg before spreading it on top for a richer texture.
• Make ahead: Assemble the dish a day in advance and bake when ready to serve for easy entertaining.

Nutrition

This recipe provides approximately 1650 calories in total. Per serving (based on 6 portions):

• Fat: 85g
• Carbohydrates: 95g
• Fiber: 35g
• Protein: 125g

Related Recipe

See the original recipe: "Lighter Baked Moussaka with Yogurt Topping"

This lighter baked moussaka is proof that healthy doesn’t have to mean boring. It’s comforting, flavorful, and easy to prepare. Give it a try in your own kitchen and share it with friends or family—you might just inspire someone else to fall in love with this wholesome twist on a Mediterranean classic.