NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Ground lamb

1 medium Eggplant

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 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

1 large Egg white

1 tbsp Parmesan cheese

0.13 tsp Ground nutmeg

PREPARATION

• 1

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

• 2

  Slice the eggplant into 1/2-inch thick rounds and lightly brush both sides with half of the olive oil.

• 3

  Arrange eggplant on the sheet and roast for 15-20 minutes until softened and slightly browned.

• 4

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

• 5

  Add the ground lamb to the skillet, breaking it up with a spoon, and season with cinnamon, oregano, sea salt, and black pepper.

• 6

  Once the lamb is browned, stir in the tomato puree and simmer on low for 5-7 minutes until the sauce has thickened.

• 7

  In a small mixing bowl, whisk together the Greek yogurt, egg white, and ground nutmeg until smooth.

• 8

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

• 9

  Pour the yogurt mixture over the top, spreading it evenly to the edges, and sprinkle with the parmesan cheese.

• 10

  Lower the oven temperature to 375°F and bake the moussaka for 20-25 minutes until the topping is set and lightly golden.