Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 28/02/25. See terms.
Join now
Photo of Eggplant moussaka by WW

Eggplant moussaka

4
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Moderate
This tasty Greek classic is great with eggplant.

Ingredients

Sebago potato

400 g, desiree

Eggplant

2 small, trimmed, thinly sliced horizontally

Whole tomato canned in tomato juice

400 g, diced and peeled

Extra light cheddar cheese

30 g, grated

Reduced fat oil spread

2 tbs

Plain flour

2 tbs

Skim milk

1 cup(s)

Instructions

  1. Wash potatoes and prick 3 times on each side with a skewer. Microwave on HIGH/100% for 4 minutes or until just tender. Cool and slice thinly.
  2. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Put eggplant slices onto prepared trays. Spray with oil. Bake for 15 minutes or until tender.
  3. Arrange half the eggplant slices in a single layer over the base of a lasagne dish, overlapping slightly. Top with one sliced potato. Spoon over half the tomatoes and a tablespoon of the grated tasty cheese. Repeat with remaining eggplant, potato, tomatoes and cheese.
  4. To make white sauce, melt spread in a small saucepan. Sprinkle flour over melted spread and cook, stirring, for 1 minute. Remove pan from heat. Slowly stir in the milk. Return to the heat and bring to the boil, stirring continuously. Simmer for 1 minute.
  5. Spoon white sauce over top of moussaka, spreading evenly. Sprinkle over remaining grated cheese and parmesan. Bake for 25 minutes or until golden. Serve.

You might like

You might like