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A light version with few calories


  1. Preheat the oven at 200° on the resistances

  2. Slice the eggplants and courgettes into thin slices

  3. Add 3 tablespoons of olive oil (measured with a tablespoon) in a small bowl and brush the eggplants with a little oil

  4. Spread the slices on a baking sheet

  5. Sprinkle with a little salt

  6. Bake in the oven until golden brown

  7. Repeat the same process with the courgettes

  8. Chop the onions and add them to the pan with 1 tbsp. oil evenly in the bottom of the pot

  9. Add salt and after the onions have wilted, add the ground beef

  10. Add the tomato passata, some cinnamon, black pepper and oregano

  11. When the mince is ready, remove from the heat

  12. In a large bowl, mix the yogurt with the egg yolks, salt, pepper, nutmeg and the grated light cheese.

  13. Build the moussaka by layering layers of courgettes, aubergines and finally the Bechamel.

  14. Bake for 1 hour

  15. Allow to cool slightly before serving


750 gr. Minced beef, lean

3 large eggplants

5 large courgettes (Zuccini)

3 onions

600g tomato Passata

For the béchamel

750 g Greek strained low-fat yogurt 0-2% fat

3 egg yolks 




100g grated cheese, for example Gruyere (if you can find low-fat cheese, go for it!)

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