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Photo of Eggplant moussaka by WW

Eggplant moussaka

Total Time
1 hr
15 min
45 min
This tasty Greek classic is great with eggplant.


Sebago potato

400 g, desiree


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)


  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.