Photo of Meat Moussaka by WW

Meat Moussaka

Points® value
Total Time
1 hr 10 min
20 min
50 min
This Greek casserole is perfect for a cold winter night. We tinkered with the sauce to create a wonderful hearty variation without all of the fat!


Uncooked eggplant

1 medium, peeled and cut into 1/2-inch-thick slices

Table salt

1 tsp(s)

Vegetable oil

1 tbsp(s)

Uncooked lean ground beef

1 pound(s)


1 small, chopped


1 clove(s), large, finely chopped

Canned tomato sauce

8 oz

Table wine

cup(s), red

Dried oregano


Ground cinnamon


Egg whites

1 serving(s), large, beaten

Dried parsley

1 tsp(s)

Grated Parmesan cheese

¼ oz


  1. Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt and let stand 15 minutes.
  2. Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.
  3. In the same skillet, sauté beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes.
  4. Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.
  5. Pour remaining 1/2 cup of tomato sauce on bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes. Slice into 6 pieces and serve.