Skinny Moussaka aka Delicious Eggplant and Beef Casserole - @NECinnamon
5 from 7 votes

Skinny Moussaka with Cauliflower Bechamel Sauce ( Delicious Beef and Eggplant Casserole)

In my light version of the famous Greek Beef and Eggplant Casserole,  cinnamon-spiced beef mingles with tenderly baked aubergines, a delicious creamy cauliflower bechamel sauce and a parmesan cheese crust. This healthy easy moussaka recipe will become a family favourite in no time!

Course Main Course
Cuisine Mediterranean
Keyword baked, bechamel, beef, casserole, cauliflower, cheese, easy, Greek, healthy, lowcarb, mousssaka
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8
Calories 229 kcal


For Moussaka filling and eggplants:

  • 1 lb extra lean ground beef 500 g , 5% fat
  • 1 onion peeled and chopped
  • 1 garlic clove peeled and minced
  • 1/4 tsp freshly ground pepper
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 2 cans crushed tomatoes 2 x 400 g cans (14 oz cans)
  • 1/4 cup tomato paste
  • 2 medium eggplants

For the cauliflower sauce

  • 3 large garlic cloves peeled and minced
  • 1 tbsp butter
  • 3 cups cauliflower florets about one small cauliflower or half a medium one
  • 3 cups vegetable stock
  • 1 cup parmesan shredded (divided)
  • 1/2 tsp freshly ground pepper


For the filling:

  1. Place beef in a medium saucepan over medium heat, break it into small chunks and cook until brown, about 4 minutes. Drain liquid and transfer to a bowl.
  2. Add onion and garlic to the same saucepan and season with salt, pepper, cinnamon and allspice. Mix and cook for about 3 minutes. 

  3. Add ground beef back to the pan along with crushed tomatoes and tomato paste. Bring to a boil on high heat then reduce to low and simmer uncovered for one hour.

  4. Preheat oven to 400F/200C.
  5. While beef is cooking, prepare eggplants. Remove eggplants' ends and slice them thinly. 

  6. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheets or bake them in two batches depending on the size of your oven. Bake for 10 minutes, remove from the oven and let cool.

For the cauliflower sauce:

  1. Melt butter in a non-stick skillet over medium-low heat and cook garlic until fragrant but not browned (or it will be bitter). Turn off the heat and set aside. 

  2. Bring the stock to a boil in a medium-sized pot, add cauliflower and cook until very tender, about 6 minutes. Do not drain. Using a slotted spoon, transfer cauliflower into your blender or food processor. Add 1/2 cup cooking liquid, cooked garlic with butter, 1/2 cup parmesan and pepper. Pulse until very smooth. Taste and adjust seasonings if needed. Set aside.

For assembling:

  1.  Place half of the eggplant on the bottom of a large baking dish, cover with half of the beef mixture. Place another layer of eggplant, then the remaining beef mixture on top. 

  2. Using a rubber spatula, spread the cauliflower sauce evenly and top with 1/2 cup parmesan. Bake for 30 minutes or until bubbly and golden brown. Remove from the oven and let it sit for 10 minutes before cutting and serving.

Recipe Notes

Cauliflower sauce adapted from Pinch of Yum

Nutrition Facts
Skinny Moussaka with Cauliflower Bechamel Sauce ( Delicious Beef and Eggplant Casserole)
Amount Per Serving (1 /8th)
Calories 229 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 47mg 16%
Sodium 958mg 40%
Potassium 980mg 28%
Total Carbohydrates 21g 7%
Dietary Fiber 6g 24%
Sugars 11g
Protein 20g 40%
Vitamin A 13.9%
Vitamin C 40%
Calcium 21.7%
Iron 19.2%
* Percent Daily Values are based on a 2000 calorie diet.