Dinner

Moussaka

Classic Greek dish featuring layers of seasoned ground meat and eggplant, topped with a lower calorie bechamel style sauce.

55

min

Meal benefits

Loaded with vitamins and minerals such as B vitamins, choline, zinc, and iron which all play a major role nerve function, energy production, cognitive function, and the production of red blood cells

Contains antioxidants like nasunin and chlorogenic acid, which help protect cells from damage.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

426

Protein

32

g

Fats

26

g

Carbs

16

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

eggplant, thinly sliced

150

g

ground beef or lamb

1

onion, finely chopped

1

garlic, minced

50

g

canned diced tomatoes

100

g

Greek yogurt

1

tsp

dried oregano

0.25

tsp

ground cinnamon

1

egg

20

g

grated parmesan

1

tbsp

olive oil

Instructions

_{Step 1/6}

Prepare Eggplant

Preheat the oven to 375°F (190°C). Spray a baking sheet with cooking spray or lightly coat with olive oil. Arrange thinly sliced eggplant in a single layer, top with salt and pepper to taste, and bake for 15-20 minutes until tender and slightly browned. Remove from the oven and set aside.

_{Step 2/6}

Cook Meat

In a non-stick skillet over medium-high heat, add chopped onion and minced garlic, cooking until the onion is soft, about 5 minutes. Then add ground beef or lamb, breaking it up as it cooks.

_{Step 3/6}

Make Sauce

‍Stir in canned diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 5-7 minutes to blend the flavors. Remove from heat.

_{Step 4/6}

Prepare Yogurt Mixture

In a small bowl, whisk together Greek yogurt and an egg until smooth.

_{Step 5/6}

Assemble Moussaka

Lightly grease a small baking dish. Layer half of the baked eggplant slices, spread the meat mixture on top, then cover with the remaining eggplant slices. Pour the yogurt mixture over the top and sprinkle with grated Parmesan cheese.

_{Step 6/6}