Name: Classic beef moussaka bake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1 serving
Ingredients: 4 oz 93% lean ground beef; 1/2 medium russet potato, peeled and sliced into 1/4-inch rounds; 5 oz eggplant, sliced into 1/4-inch rounds; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1 tsp olive oil; 1/3 cup crushed tomatoes; 1/4 cup nonfat Greek yogurt; 1 large egg white; 1 1/2 tbsp grated Parmesan cheese; 1/4 tsp ground cinnamon; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Instructions

Prep 25 min · Cook 35 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Arrange potato and eggplant slices in a single layer. Drizzle with half the olive oil and half the salt and pepper. Roast until the potato is tender when pierced and eggplant is soft, about 25 minutes, flipping halfway through.
While vegetables roast, heat the remaining oil in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the ground beef and garlic, breaking it up until no pink remains and it is browned in places, about 5 to 6 minutes. Spoon off any excess fat from the pan. Stir in crushed tomatoes, cinnamon, oregano, and the remaining salt and pepper. Simmer for 10 minutes until thickened. Done when browned and no pink remains, 160°F.
In a medium bowl, whisk together the Greek yogurt, egg white, and half the Parmesan cheese until smooth.
In a small baking dish, layer the roasted potatoes on the bottom, followed by the eggplant. Spread the beef sauce over the vegetables. Pour the yogurt mixture over the top and sprinkle with the remaining Parmesan. Bake at 400°F for 15 to 20 minutes until the center no longer jiggles and the top is golden in spots. Done when topping is set and golden in spots, 165°F.

Nutrition

Ingredients

Instructions

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