Photo of Greek-style moussaka by WW

Greek-style moussaka

Points® value
Total Time
1 hr 15 min
30 min
45 min
A light and healthy, but rich-tasting Greek-style dish



4 medium, sliced into 1 cm thick rounds

Calorie controlled cooking spray

4 spray(s)


1 medium, peeled and chopped roughly


4 clove(s), chopped finely

Extra lean beef mince (5% fat), raw

200 g

Worcestershire Sauce

1 teaspoon(s)

Tinned Tomatoes

2 can(s), large

Ground Cinnamon

1½ teaspoon(s), level

Parsley, fresh

6 sprig(s), fresh, chopped

Fat Free Natural Fromage Frais

200 g

Quark, fat free, plain

100 g

Smooth Mustard

1 teaspoon(s), level, French

Egg, whole, raw

1 medium, raw


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and lay the aubergine slices on baking trays. Season, mist with cooking spray and bake for 15–20 minutes until golden and nearly dried out.
  2. Meanwhile, mist a frying pan with cooking spray and sauté the onions and garlic for 5 minutes, adding a couple of tablespoons of water if they stick. Add the meat and stir to break it up and brown all over.
  3. Add the Worcestershire sauce, tomatoes, cinnamon, parsley and seasoning. Bring to the boil and then simmer, uncovered, for 20 minutes, until thick.
  4. Meanwhile beat together the fromage frais, quark, mustard and egg in a small bowl.
  5. In a large ovenproof dish, layer the aubergines with the mince mixture. Pour over the cheese sauce and bake for 45 minutes until the top is bubbling and golden.