NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant

2.5 oz Ground lamb

0.25 tbsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Tomato puree

0.25 tsp Ground cinnamon

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Nonfat Greek yogurt

2 large Egg whites

1 tbsp Grated parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into half-inch thick rounds, brush both sides with half of the olive oil, and roast for 15 minutes until softened.

• 3

  While eggplant roasts, heat the remaining olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 4

  Add the ground lamb to the skillet, breaking it apart with a spoon, and cook until fully browned.

• 5

  Stir in the tomato puree, cinnamon, oregano, sea salt, and black pepper, then let the meat sauce simmer for 5-7 minutes.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, egg whites, and grated parmesan cheese until the mixture is smooth and combined.

• 7

  In a small oven-safe baking dish, layer half of the roasted eggplant slices, followed by the lamb mixture, and then the remaining eggplant.

• 8

  Pour the yogurt custard over the top layer of eggplant, spreading it evenly to the edges.

• 9

  Reduce oven heat to 375°F and bake the moussaka for 20-25 minutes until the custard top is set and lightly golden brown.