NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

3 oz lean ground beef

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

0.25 cup non-fat Greek yogurt

1 large egg

1 tbsp parmesan cheese

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, brush both sides with olive oil, and roast for 15-20 minutes until tender.

• 3

  While eggplant roasts, sauté the diced onion and minced garlic in a non-stick skillet over medium heat until translucent.

• 4

  Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned.

• 5

  Stir in the tomato puree, oregano, cinnamon, sea salt, and black pepper, then simmer on low for 10 minutes to thicken the sauce.

• 6

  In a small bowl, whisk together the Greek yogurt, egg, and parmesan cheese until smooth to create the custard topping.

• 7

  In a small oven-safe baking dish, layer half of the roasted eggplant rounds, followed by the beef sauce, and then the remaining eggplant.

• 8

  Spread the yogurt custard evenly over the top layer of eggplant.

• 9

  Bake for 20-25 minutes until the custard is set and the top is beautifully golden brown.

• 10

  Let the moussaka rest for 5-10 minutes before serving to allow the layers to firm up.