Recipe Image

Gold Medal Moussaka

  • 45 m
  • 1 h 15 m
Diabetic Living Magazine
“This Middle Eastern dish is most often made with ground meat and eggplant (or potatoes) and topped with a thick béchamel sauce. To reduce fat and calories, our makeover moussaka recipe uses fat-free milk, low-fat yogurt, and light ricotta cheese for the topping, but even with those subtitutions, it still delivers on taste!”


    • 1 (1 pound) eggplant, peeled (if desired) and cut into ¾-inch cubes
    • ½ pound lean ground beef or ground lamb
    • 1 (8 ounce) can tomato sauce with basil, garlic, and oregano
    • ⅛ teaspoon ground cinnamon, plus more for sprinkling
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • Pinch of ground pepper
    • ½ cup fat-free milk
    • ½ cup plain low-fat yogurt
    • ½ cup light ricotta cheese
    • ⅓ cup refrigerated or frozen egg product, thawed
    • Parmesan cheese, thinly sliced (optional)


  • 1 Preheat oven to 350°F. Lightly coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add eggplant; cook about 6 minutes or until tender, stirring frequently. Set aside.
  • 2 Meanwhile, cook ground beef (or lamb) in a large skillet until browned. Drain off fat. Stir in tomato sauce and ⅛ teaspoon cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for about 8 minutes or until the sauce thickens, stirring occasionally. Divide the meat mixture among four individual 12- to 14-ounce au gratin or baking dishes. Top with the eggplant.
  • 3 Melt butter in a small saucepan. Stir in flour, salt, and pepper. Add milk and yogurt all at once. Cook and stir over medium heat until thick and bubbly; remove from heat. Stir in ricotta cheese. Stir in egg product. Spoon atop the eggplant and sprinkle lightly with additional ground cinnamon.
  • 4 Bake, uncovered, about 25 minutes or until heated through. Top with Parmesan, if desired. Let stand 5 minutes before serving.
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