Prep: 40 min
Cook: 45 min
Servings: 6
This popular Greek dish will be a family favourite!


  • 1 eggplant, cut into 1cm slices
  • 400 g lean lamb mince
  • 1 large brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 large carrot, peeled and grated
  • 425 g can crushed tomatoes
  • 1 tbs no-added-salt tomato paste
  • 1 bay leaf
  • olive or canola oil spray
  • 1 tbs parsley, chopped (optional)
  • 1 1/4 cups reduced-fat milk
  • 1 1/2 tbs plain flour
  • 15 g Parmesan cheese, grated
  • 1 cup reduced-fat ricotta cheese
  • pinch cayenne pepper
  • pinch ground nutmeg


  1. Preheat oven to 200°C (180°C fan forced).
  2. Sprinkle eggplant with salt and leave for 30 minutes.
  3. Heat non-stick frypan and cook lamb over medium-high. Heat until browned.
  4. Remove lamb and cook the onion and garlic in meat juices until softened.
  5. Return the meat, add carrot, tomatoes, tomato paste and bay leaf, cover and simmer for 15–20 minutes.
  6. Heat the grill. Rinse eggplant slices with water and pat dry with paper towels. Spray eggplant lightly with oil and grill until golden on each side.
  7. Lay half the eggplant in a rectangle baking dish (approx. 30cm x 20cm). Cover with half the meat sauce. Repeat.
  8. In a saucepan, mix half a cup of milk with flour until smooth. Stir in remaining milk. Cook, stirring, over low heat until thickened. Remove from heat and stir through Parmesan cheese. Stir in ricotta, cayenne pepper and nutmeg.
  9. Pour over dish and bake for 40–45 minutes until golden brown.
  10. Sprinkle the chopped parsley, if using, over the top before serving.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission

Serving Suggestion: Serve with Greek Salad.

Healthy tip!

Swap a large portion of meat for a smaller portion with extra vegetables.

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Nutrition Information

per serving per 100g
Energy 1242 kJ 353 kJ
297 Cal 84 Cal
Protein 25.7 g 7.3 g
Fat, total 13.7 g 3.9 g
— saturated 6.4 g 1.8 g
Carbohydrate 13.9 g 4 g
— sugars 11.5 g 3.3 g
Sodium 301 mg 86 mg
Fibre 5 g 1.4 g

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Comments (6)

  • Avatar

    I enjoyed making the moussaka because of different layers.
    Tabetha Feltus
    Posted on: 28 Oct 23

  • Avatar

    Served this tonight and really loved it. Everyone commented on how tasty it was. I made it this morning and cooked it tonight and it still worked perfectly. Definitely will make it again.
    Posted on: 30 Nov 19

  • Avatar

    Delicious aroma and taste! A time consuming recipe (similar to lasagne) but well worth the effort. The lamb and tomato flavours worked so well together, quite distinct from a beef/tomato mixture. An easy cheese sauce recipe which I’ll use again. Thanks!
    Posted on: 21 Oct 19

  • Avatar

    Nice & Tasty
    Marilyn Porter
    Posted on: 22 Nov 18

  • Avatar

    Nice & Tasty
    Marilyn Porter
    Posted on: 22 Nov 18

Rating (3 ratings)