Eggplant Moussaka (Lighter Version)

100 min 6 servings 1/6 casserole (~300g)
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Description

A lightened-up version of the classic Greek casserole with layers of eggplant, lean ground beef or lamb, tomato sauce, and a yogurt-based béchamel topping.

Nutrition Information

Nutritional values per serving: 1/6 casserole (~300g)

340 Calories
24.0g Protein
18.0g Carbs
20.0g Fat

Ingredients

Instructions

  1. Preheat oven to 190°C (375°F). Lightly coat a baking dish with olive oil.
  2. Brush eggplant slices with olive oil and arrange on baking sheets. Roast for 20 minutes until tender.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
  4. Add ground meat and cook until browned. Drain excess fat if necessary.
  5. Stir in garlic, cinnamon, oregano, and tomato paste. Cook for 1 minute.
  6. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes until slightly thickened.
  7. For the yogurt topping: whisk eggs, then add yogurt, flour, and parmesan cheese.
  8. Layer in baking dish: half the eggplant, all the meat sauce, remaining eggplant, then yogurt topping.
  9. Bake for 35-40 minutes until top is golden and set.
  10. Let rest for 10 minutes before serving.

Tags

dinner casserole high-protein Greek eggplant meal-prep
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