AuthorMike EgrieCategoryDifficultyIntermediate
Moussaka with Yogurt Béchamel
Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 14.50 oz crushed fire roasted tomatoes, drained, liquid reserved
 1 small white onion, chopped
 1 lb 93% lean ground beef
 2 garlic cloves, minced
 ½ tsp dried oregano
 ¼ tsp ground cinnamon
 1 lb eggplant, sliced crosswise ⅛-inch thick
 5.30 oz plain nonfat greek yogurt
 2 large eggs
 1 all-purpose flour
 ¼ cup shredded parmesan cheese
1

Preheat oven to 375°. In large skillet, heat liquid from tomatoes over medium-high heat. Add onion; cook and stir 2 minutes or until soft. Add beef and garlic; cook 5 minutes or until beef is no longer pink, breaking up beef with side of spoon. Stir in oregano, cinnamon, tomatoes, and salt and pepper to taste; reduce heat to low and cook 5 minutes.

2

Spray 8-inch square baking dish with cooking spray. Place half the eggplant in single layer on bottom of prepared dish; top with beef mixture and remaining eggplant in single layer. Cover with foil; bake 20 minutes

3

In medium bowl, whisk yogurt, eggs and fl our; spread over eggplant and sprinkle with cheese. Bake, uncovered, 20 minutes or until top is golden brown.

Dietitian Tip: Looking to extend your leftovers? While the Moussaka cooks, toss together an easy Greek pasta salad with pasta, olives, cherry tomatoes and cucumbers. Take both dishes with you for a filling lunch tomorrow!

Make it Gluten Free: Dependent on using a Gluten Free flour.

Ingredients

 14.50 oz crushed fire roasted tomatoes, drained, liquid reserved
 1 small white onion, chopped
 1 lb 93% lean ground beef
 2 garlic cloves, minced
 ½ tsp dried oregano
 ¼ tsp ground cinnamon
 1 lb eggplant, sliced crosswise ⅛-inch thick
 5.30 oz plain nonfat greek yogurt
 2 large eggs
 1 all-purpose flour
 ¼ cup shredded parmesan cheese

Directions

1

Preheat oven to 375°. In large skillet, heat liquid from tomatoes over medium-high heat. Add onion; cook and stir 2 minutes or until soft. Add beef and garlic; cook 5 minutes or until beef is no longer pink, breaking up beef with side of spoon. Stir in oregano, cinnamon, tomatoes, and salt and pepper to taste; reduce heat to low and cook 5 minutes.

2

Spray 8-inch square baking dish with cooking spray. Place half the eggplant in single layer on bottom of prepared dish; top with beef mixture and remaining eggplant in single layer. Cover with foil; bake 20 minutes

3

In medium bowl, whisk yogurt, eggs and fl our; spread over eggplant and sprinkle with cheese. Bake, uncovered, 20 minutes or until top is golden brown.

Moussaka with Yogurt Béchamel
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