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Home » Beef Recipes

For my late father: a healthier Egyptian Moussaka

Published: Apr 21, 2020 · Modified: Mar 3, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Cheesy baked eggplant for a light and tasty moussaka. The ultimate makeover for the eggplant lovers in your home.
Total time 30 minutes
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A good for you twist to the traditional moussaka recipe. Less calories and much less carbs, which makes it the perfect candidate for your rotation. Easy and requires no special cooking skills, 30 minutes and dinner is ready.

An eggplant boat topped with melted cheese and garnished with parsley.

Middle Eastern Moussaka

Egyptian Mousakaa primarily consists of layers of deep-fried eggplant rings with flavored minced meat. Many people like adding fried potato to the eggplant as well, topping it with golden bechamel sauce is not Egyptian but highly appreciated. If you like eggplants you'll truly love this dish.

I would like to thank all of you for your support and deep love that you've surrounded me with during this hard time of grief. You are all such wonderful friends and a true blessing. My good friend Henna encouraged me to keep doing what my dad taught me, and you know what? he loved to cook so much and oh boy, he was just the perfect taster, who can easily detect what is missing in a recipe. I love you, my mentor, and for sure will miss your beautiful smile forever.
My dad was obsessed with eggplants, especially the Egyptian Moussaka, he could not stand a week without it, but he had developed a weak heart as he got older, so I was doing my homework trying to reach a healthier recipe for his beloved dish.

eggplant boats in a baking dish with tomato sauce.


Eggplant boats

In this easy moussaka recipe I skipped frying the eggplants, making it in a boat like shape filled it with ground meat which was previously browned with onions. Skipped bechamel sauce and potato and was satisfied with only tomato sauce.
This is like cheesy eggplant pizza so, I've used low-fat mozzarella cheese to top the eggplant boats but you can use any of your favorite cheese or skip this step altogether. If you love eggplant parmesan, you can add some parmesan cheese on top as well.

Tips and tricks

  • Try to use smaller eggplants. Japanese and Italian varieties work the best with this recipe.
  • Use any sort of ground meat you like, beef, lamb, turkey or a combination.
  • Do not peel eggplants as their skin is so nutritious and it actually holds the eggplant together.
  • Do not throw away the scooped pulp, either mix it with the ground meat mixture and stuff back into the boats or broil them to make some baba Ganoush.
  • Reheat any leftovers in the microwave or cover and reheat in the oven until bubbly.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A plate of food, with Moussaka

Light Moussaka recipe

Cheesy baked eggplant for a light and tasty moussaka. The ultimate makeover for the eggplant lovers in your home.
4.34 from 6 votes
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Course: Main Course
Cuisine: Mediterranean, Middle East
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings
Calories: 317.9kcal
Author: Amira

Ingredients

  • 2 Tablespoons olive oil.
  • 1 medium onion diced.
  • 1 pound ground beef. Note1
  • ½ teaspoon ground black pepper.
  • ½ teaspoon ground cinnamon.
  • ½ teaspoon allspice.
  • 1 Tablespoon tomato paste.
  • Salt to taste.
  • 2 or more eggplants.
  • 2 cups (16oz) tomato sauce. Note2
  • 2 cups of shredded mozzarella cheese- I used low fat mozzarella.

Instructions

  • In a skillet over medium heat, add oil then saute onion for a couple of minutes.
  • Add the ground beef breaking it apart to brown.
  • Add spices, salt, tomato paste and half the tomato sauce.
  • Mix everything well and leave it to cook for 5 minutes.
  • While the meat is cooking, cut each eggplant lengthwise in half.
  • Scoop the flesh with a spoon, core the eggplant halves to the desired thickness preferably ½ inch thickness.
  • Sprinkle each eggplant half with salt and pepper.
  • Stuff the eggplants with the meat mixture and put in your oven dish.
  • Pour the remaining tomato sauce over your stuffed eggplants.
  • Put in a 350F preheated oven for 15 minutes or until almost done.
  • Take it out and sprinkle with the cheese, stick it again in the oven until the cheese is melted and golden brown.

Video

Notes

Note1: You can use any ground meat you like or a combination.
Note2: You can also make this with store bought or homemade marinara sauce.
Serve with pita bread, rice or with a side of salad.
Nutrition values are calculated using about 1 teaspoon of pink salt.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 317.9kcal | Carbohydrates: 19g | Protein: 19.3g | Fat: 18.8g | Saturated Fat: 6.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 9.1g | Cholesterol: 53.2mg | Sodium: 845.7mg | Potassium: 501mg | Fiber: 3.8g | Sugar: 6.3g
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This recipe originally published October 2014. Updated for some housekeeping things on April 2020. No change to the recipe –

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Sonya graske

    November 21, 2015 at 10:42 pm

    SO VERY SADDENED BY YOUR FATHER HAVING TO LEAVE YOU. MY PRAYERS FOR COMFORT. FROM ASHEVILLE, NORTHCAROLINA. ♡

    Reply
    • Amira

      November 25, 2015 at 11:44 am

      Thanks Sonys for your sweet comment.

      Reply
  2. Kathy

    November 11, 2014 at 5:55 pm

    Glad to see you back, Amira! Your father would be very proud of your success in making a healthy version of musakaa! I am sure he is smiling down on you! So very sorry for your loss! My mom passed several years ago, and I still think of her just about everyday!

    I love musakaa and want to give your version a try!

    Reply
  3. Easyfoodsmith

    November 09, 2014 at 9:00 am

    Amira, it is so good to see you back and with such a lovely homage to the memories of your father. You are indeed a strong person. Stay blessed 🙂

    Reply
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I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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