Name: Classic Greek lamb moussaka
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 serving
Ingredients: 8 oz eggplant, cut into half-inch rounds; 8 olive oil cooking sprays; 3 oz ground lamb; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 1/3 cup canned diced tomatoes, drained; 1/2 tsp ground cinnamon; 1 tsp dried oregano; 2/3 cup plain nonfat Greek yogurt; 1 large egg white; 1/4 tsp ground nutmeg; 1 1/2 tbsp grated Parmesan cheese; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 30 min · Cook 30 min

Preheat your oven to 400°F. Arrange eggplant slices on a baking sheet, mist with cooking spray, and season with a pinch of the salt. Roast for 20 minutes until softened and lightly browned.
While the eggplant roasts, heat a skillet over medium-high heat. Add the ground lamb and onion, cooking for 6 to 8 minutes while breaking up the meat with a spoon. Drain any excess fat thoroughly from the pan. Done when browned and opaque, 160°F.
Stir in the garlic, tomato paste, diced tomatoes, cinnamon, oregano, pepper, and most of the remaining salt. Lower the heat and simmer for 10 minutes until the liquid has mostly evaporated.
In a small bowl, whisk together the Greek yogurt, egg white, nutmeg, and half of the parmesan until smooth.
In a small oven-safe baking dish, layer half the eggplant, then all the lamb mixture, followed by the remaining eggplant. Spread the yogurt mixture over the top and sprinkle with the remaining parmesan. Bake at 400°F for 20 minutes until the topping is set and slightly golden.

Nutrition

Ingredients

Instructions

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