AuthorMike EgrieCategory, DifficultyIntermediate
Lighter Moussaka
Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 2 tbsp olive oil
 1 lb 93% lean ground beef
 1 large onion, diced
 2 garlic cloves, minced
 2 large eggplants, cubed
 14.50 oz can diced tomatoes
 ½ tsp dried oregano
 ¼ tsp ground cinnamon
 2 eggs, beaten
 ¾ cup plain nonfat greek yogurt
 ½ cup shredded parmesan cheese
1

Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Place eggplants in a large bowl. Add oil; toss to coat. Spread in a single layer on baking sheet. Bake 15 minutes or until tender, stirring once.

2

Coat a skillet with nonstick cooking spray; place over medium-high heat. Add ground beef, onion and garlic to skillet. Cook and stir 5 minutes or until beef is no longer pink; drain fat. Add tomatoes, oregano and cinnamon. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat, and season with salt and pepper to taste.

3

Preheat broiler to high. Coat an 11×7-inch baking dish with nonstick cooking spray. Arrange half of the eggplant in the bottom of baking dish. Spread meat mixture evenly over eggplant; cover with the remaining eggplant. In a medium bowl whisk together eggs, yogurt and cheese. Pour over eggplant.

4

Broil 5 to 10 minutes or until topping is browned in spots. Serve warm.

Make it a meal: Serve with a Greek salad and lemon-roasted potatoes.

Culinary: Pairing ideas for cinnamon
You don’t have to limit cinnamon to sweet applications. Here are some savory ideas.

  • Cinnamon + Carrot
  • Cinnamon + Chili
  • Cinnamon + Cumin
  • Cinnamon + Chicken
  • Cinnamon + Lamb
  • Cinnamon + Rice
  • Cinnamon + Winter Squash
  • Cinnamon + Eggplant

Nutrition: Purple Eggplant
Purple eggplant, the most commonly available eggplant, is large and cylindrical or pear-shaped, with a glossy, deep purple skin. Purple eggplant is low in calories and fat. 1/2 cup cooked eggplant yields 17 calories and .1g total fat.

Ingredients

 2 tbsp olive oil
 1 lb 93% lean ground beef
 1 large onion, diced
 2 garlic cloves, minced
 2 large eggplants, cubed
 14.50 oz can diced tomatoes
 ½ tsp dried oregano
 ¼ tsp ground cinnamon
 2 eggs, beaten
 ¾ cup plain nonfat greek yogurt
 ½ cup shredded parmesan cheese

Directions

1

Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Place eggplants in a large bowl. Add oil; toss to coat. Spread in a single layer on baking sheet. Bake 15 minutes or until tender, stirring once.

2

Coat a skillet with nonstick cooking spray; place over medium-high heat. Add ground beef, onion and garlic to skillet. Cook and stir 5 minutes or until beef is no longer pink; drain fat. Add tomatoes, oregano and cinnamon. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat, and season with salt and pepper to taste.

3

Preheat broiler to high. Coat an 11×7-inch baking dish with nonstick cooking spray. Arrange half of the eggplant in the bottom of baking dish. Spread meat mixture evenly over eggplant; cover with the remaining eggplant. In a medium bowl whisk together eggs, yogurt and cheese. Pour over eggplant.

4

Broil 5 to 10 minutes or until topping is browned in spots. Serve warm.

Lighter Moussaka
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