Greek · Dinner
Layered Eggplant and Meat Bake (Low-Calorie)
Layered Greek moussaka with roasted eggplant, cinnamon-spiced ground lamb and tomato ragu, and a light milk-yogurt béchamel. Baked until set and finished with a parmesan crust, served warm as a complete single-portion dish.
$5
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
378Calories
27.9gProtein
19.5gFat
21.8gCarbs
11.3gSugar
6.1gFiber
417mgSodium
87mgChol
7.7gSat Fat
1008mgPotassium
298mgCalcium
3.4mgIron
1.8mcgVitamin B12
9mgVitamin C
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Preheat oven to 400°F. Slice eggplant into 1/4-inch rounds, season lightly with salt, and let sit on paper towels for 10 minutes.
2
Roast
Arrange eggplant on a baking sheet, mist with olive oil spray, and roast at 400°F for 15 minutes, flipping once, until softened and lightly browned.
3
Heat
Warm 1/2 tsp olive oil in a skillet over medium heat, add onion and garlic, and cook 3 minutes, stirring, until softened and translucent.
4
Brown
Add lamb-ground and cook over medium-high heat for 5 minutes, breaking it apart, until no pink remains. Stir in canned-tomatoes, tomato paste, cinnamon-ground, and oregano; simmer 10 minutes.
5
Finish
Whisk flour into remaining 1/2 tsp olive oil over medium heat for 30 seconds, then gradually whisk in milk; cook 3–4 minutes, whisking, until thickened. Remove from heat and whisk in yogurt and half the parmesan.
6
Assemble
Layer half the roasted eggplant, all lamb sauce, then remaining eggplant in a small baking dish. Pour milk sauce over top and scatter remaining parmesan.
7
Bake
Bake at 375°F for 20 minutes until the top is golden brown and bubbles form at the edges.
8
Rest
Let stand 10 minutes so layers set and sauce firms.
9
Plate
Cut into a wedge and serve warm directly from the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb-ground
- 400g400g eggplant
- 1/2 cup80g, a small portion of a 14.5 oz can canned-tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp cinnamon-ground
- 1/2 tsp1/2 tsp dried oregano
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml reduced-fat milk
- 4 tsp20g all-purpose flour
- 2 tsp2 tsp olive oil, divided
- 2 tbsp30g plain yogurt
- 1.4 oz40g parmesan
- salt and black pepper to taste
- olive oil spray
