Lighter Moussaka

October 11, 2014 at 3:57 am

Lighter Moussaka


  • 4 medium potatoes
  • 3 eggplants
  • Olive Oil spray
  • 1/2 cup grated permesan
  • 500g Lean beef mince
  • 500g Pork mince
  • 810g can crushed tomatoes
  • 1 large red capscium
  • 1 large red onion finely chopped
  • 2 cups stalt reduced chicken stock
  • 2 carrots
  • 2 tsp Gourmet Garden Mediterranean Herbs
  • 3 garlic cloves crushed
  • 1 tsp olive oil
  • 2 tblsp tomato paste


  • 500ml no fat milk
  • 25g butter
  • 50g flour
  • Pinch of nutmeg


1. Grill 4 medium potatoes sliced to about. 5mm 3 eggplants sliced lengthways. Add Olive oil spray and 1/2 cup grated parmesan.

2. Pre-heat oven to 200 degrees.

3. Line 3 trays with baking paper and spray with olive oil. Line the eggplants and potatoes and season and spray with olive oil. Place in oven for approx. 20 minutes until potatoes are just starting to soften and change colour slightly and eggplants are golden brown. Set aside.

4. In a large pan heat oil on medium heat and add onions and stir until starting to soften.

5. Add the garlic, capsicum and carrots, season and cook stirring occasionally until soft. Adjust heat to high and add mince stirring until browned.

6. Add tomato paste, stir. Add crushed tomatoes and chicken stock. Adjust heat to low and allow sauce to simmer partly covered until sauce starts to thicken, remove from heat.

7. For Bechamel In a small saucepan add butter, melt. Add flour and with a whisk stir continuously until it comes away from the sides. Add half the milk, whisking constantly until starting to thicken then add remaining milk and whisk until bechamel becomes thick. Add nutmeg, stir. Set aside.

8. Lower heat in oven to 180 degrees. In a square baking dish line a layer of eggplants then a layer of mince. Add a layer of potatoes then a layer of eggplants then another layer of mince. Top with Bechamel sauce then sprinkle with parmesan. Bake until golden brown. Allow to rest about 20 minutes before serving.