1 piece (medium) of Oven-baked Moussaka (180 g) has 198 calories. That works out to 110 calories per 100 g. It contains 15.7 g of carbs, 9.4 g of protein, 11.2 g of fat and 4 g of fiber. Its 0.2 mg of Copper covers 18% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Oven-baked Moussaka?

Oven-baked Moussaka is a layered casserole of tender eggplant, minced meat cooked with tomato, and a creamy béchamel topping, baked until browned. Moussaka has roots across the eastern Mediterranean and Balkans; this layered, béchamel-topped style is especially associated with Greek versions, though recipes vary from place to place.

The eggplant turns soft beneath the savoury meat sauce, while the top bakes into a rich, lightly crisp layer. Serve it warm as a main course, often with a green salad or crusty bread; leftovers also reheat well. It provides some protein, alongside carbohydrates and fat, so a generous salad is a fresh, lighter pairing.

Oven-baked Moussaka Nutrition Facts

Selected: 100 g

110

KCAL / 100G

Carbs

8.7g

· 3% DV

Protein

5.2g

· 10% DV

Fat

6.2g

· 8% DV

Fiber

2.2g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 31% · Protein 19% · Fat 50%

Oven-baked Moussaka Vitamins & Minerals

Vitamins

B12

0.22µg · 9% DV

Vitamin A

70µg · 8% DV

0.13mg · 8% DV

0.08mg · 7% DV

Minerals

Zinc

1mg · 9% DV

Sodium

210mg · 9% DV

Phosphorus

62mg · 9% DV

Potassium ⭐

260mg · 8% DV

How Nutritious Is Oven-baked Moussaka?

Nutrient density

Medium

45/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

48/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Oven-baked Moussaka Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Oven-baked Moussaka

To burn the 110 calories in 100 g:

🚶

27min

Walking (5 km/h)

🏃

11min

Running (8 km/h)

🚴

15min

Cycling

🏊

13min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Oven-baked Moussaka Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Oven-baked Moussaka Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Oven-baked Moussaka Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Oven-baked Moussaka Fat Profile

SATURATED

1.8g

MONOUNSATURATED

2.2g

POLYUNSATURATED

0.28g

⚖️

Omega 6:3 ratio 5.5:1

Above the ideal 4:1 (5.5:1).

Compare Oven-baked Moussaka

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Foods Similar to Oven-baked Moussaka

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

Chicken Wrap

195 kcal

🍫

Protein Bar

350 kcal

🥟

Cheese Börek

290 kcal

🧇

Waffle

291 kcal

🍟

French Fries

312 kcal

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Fried Sigara Börek

320 kcal

Frequently Asked Questions About Oven-baked Moussaka

What is Oven-baked Moussaka made of?

Oven-baked Moussaka is made with layers of eggplant and a tomato-based ground-meat sauce, usually topped with béchamel. Some recipes add potatoes, and the exact layering varies by region and household.

How do you make Oven-baked Moussaka?

To make Oven-baked Moussaka, soften the eggplant, cook the ground meat with tomato, and layer them in a baking dish. Cover with béchamel and bake until the top is browned and the layers are hot.

Why does Oven-baked Moussaka turn watery?

Oven-baked Moussaka turns watery when the eggplant releases moisture or the meat-and-tomato sauce is too thin. Cook the sauce until thick and soften or roast the eggplant first, then drain off excess liquid before layering.

Does Oven-baked Moussaka have potatoes?

Sometimes. Oven-baked Moussaka may include sliced potatoes beneath or between the eggplant layers, but potatoes are not essential. The version with eggplant, meat sauce, and béchamel alone is also common.

What is the difference between Greek and Turkish Oven-baked Moussaka?

Greek moussaka is commonly layered with eggplant, meat sauce, and a béchamel topping. Turkish musakka is often cooked as eggplant with minced meat and tomato rather than assembled in layers, though oven-baked versions can borrow the layered style.

Can you make Oven-baked Moussaka ahead of time?

Yes. Assemble Oven-baked Moussaka a day ahead, cover it, and refrigerate before baking. You can also bake it ahead and reheat it; letting it rest briefly after baking helps the layers hold together when sliced.

How do you stop Oven-baked Moussaka from falling apart when sliced?

Let Oven-baked Moussaka rest after it comes out of the oven so the sauce and layers can settle. Also avoid excess liquid in the eggplant and meat sauce; slicing it piping hot makes the layers more likely to slide.

What should you serve with Oven-baked Moussaka?

Serve Oven-baked Moussaka with a crisp salad, plain yogurt, or crusty bread. These simple sides complement the rich eggplant, meat, and béchamel without competing with the casserole’s savory flavors.

How long does Oven-baked Moussaka last in the fridge?

Oven-baked Moussaka keeps for about three to four days in the refrigerator when chilled within two hours of cooking and stored covered. Reheat only the portion you need until it is steaming hot throughout.

Can you freeze Oven-baked Moussaka?

Yes, Oven-baked Moussaka can be frozen in airtight portions, although the eggplant may soften and the béchamel may change texture after thawing. Defrost it in the refrigerator and reheat it thoroughly in the oven.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026