A comforting recipe for winter days.

  • Servings : 6 to 8
  • Preparation : 45 minutes
  • Cooking : 50 minutes



  • 1 large eggplant, cut into 1cm slices
  • Oil, salt and pepper
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 454g (1lb) extra lean ground beef or lamb
  • 45ml (3 tbsp.) white wine vinegar
  • 2.5ml (½ teaspoon) ground nutmeg
  • 2.5ml (½ teaspoon) ground cinnamon
  • 1 can (796ml) low sodium diced tomato
  • Breadcrumbs and Parmesan cheese (optional)


  • 80ml (6 tbsp) butter
  • 80ml (6 tbsp) white flour
  • 750ml (3 cups) milk
  • 15ml (1 tbsp.) thyme, dried
  • 15ml (1 tbsp) oregano, dried
  • Salt and pepper
  • 500ml (2 cups) grated cheddar or mozzarella cheese


  1. Brush the eggplant slices with olive oil and add salt and pepper to taste. Bake for 20-25 minutes at 350F.
  2. In a pan, soften the onion and garlic in 1-2 tbsp of oil for about 5 minutes. Deglaze with the wine vinegar.
  3. Add the meat, salt and pepper and cook for a few minutes. Simmer over low heat for 25-30 minutes.
  4. In the meantime, make the bechamel sauce. In a saucepan, melt the butter and add the flour, whisking for 1 minute. Pour in the milk while whisking. Let thicken over low-medium heat. Add the herbs, salt, pepper and cheese.
  5. Assemble the moussaka: place a row of eggplant slices in a 20 X 30 cm baking dish. Add the meat mixture then a second layer of eggplants. Pour the bechamel over the mixture and sprinkle with breadcrumbs and Parmesan cheese.
  6. Bake at 350F for 25 minutes.
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