NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

3 oz 93% lean ground beef

0.5 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

0.5 large egg

0.5 tbsp grated parmesan cheese

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and slice the eggplant into 1/2-inch thick rounds.

• 2

  Brush the eggplant slices with olive oil, season with a pinch of salt, and roast on a parchment-lined sheet for 20 minutes until tender.

• 3

  While eggplant roasts, brown the ground beef in a skillet over medium heat with the chopped onion and minced garlic.

• 4

  Stir in the tomato puree, cinnamon, salt, and pepper, then let the sauce simmer for 10 minutes to develop flavor.

• 5

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

• 6

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

• 7

  Spread the yogurt mixture evenly over the top and sprinkle with the grated parmesan cheese.

• 8

  Reduce oven heat to 375°F and bake the moussaka for 20-25 minutes until the topping is set and lightly browned.