Name: Classic beef and eggplant moussaka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 9 oz eggplant, sliced into half-inch rounds; 4 olive oil cooking sprays; 5 oz 93% lean ground beef; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 1/2 tsp ground cinnamon; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 1/3 cup nonfat Greek yogurt; 1 large egg white; 1 1/2 tbsp grated parmesan cheese; 1/8 tsp ground nutmeg

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 400°F. Arrange eggplant rounds on a sheet pan, mist with cooking spray, and season with half the salt. Roast for 20 minutes until softened and lightly browned.
While the eggplant roasts, heat a skillet over medium heat. Add ground beef, onion, and garlic. Cook for 6 to 8 minutes, breaking up the meat with a spoon, until the beef is browned and the onions are translucent. Done when opaque in the center, 160°F.
Stir in tomato paste, cinnamon, oregano, black pepper, the rest of the salt, and water. Simmer for 5 minutes until the liquid has mostly evaporated and the mixture is thick.
In a small bowl, whisk together the Greek yogurt, egg white, parmesan, and a pinch of nutmeg until smooth.
Keep the oven at 400°F. In a small baking dish, layer half the eggplant, then all the beef mixture, followed by the remaining eggplant. Spread the yogurt mixture evenly over the top. Bake for 15 minutes until the topping is set and slightly golden. Done when topping is set, 160°F.

Nutrition

Ingredients

Instructions

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