Lightened Moussaka

Ingredients

• 🥩500 g lean ground beef
• 🍆2 large eggplants
• 🧅1 large onion
• 🧄3 cloves garlic
• 🍅400 g canned diced tomatoes
• 🍲½ cup beef broth
• 🍷¼ cup red wine
• 🌿1 tsp dried oregano
• Sticks½ tsp cinnamon
• 🫒2 tbsp olive oil
• 🍦2 cups fat-free Greek yogurt
• 🥚1 egg
• 🧀½ cup grated Parmesan cheese
• 🧂 salt and pepper, to taste

Method

1. 1Preheat oven to 200°C (400°F). Slice eggplants into 1/2-inch thick rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry.
2. 2In a large skillet, heat 1 tbsp olive oil. Brown the ground beef, breaking it up with a spoon. Drain any excess fat. Add chopped onion and minced garlic; cook until softened.
3. 3Stir in diced tomatoes, beef broth, red wine, oregano, and cinnamon. Bring to a simmer and cook for 15-20 minutes, or until the sauce thickens. Season with salt and pepper.
4. 4Brush eggplant slices with remaining olive oil. Grill or pan-fry until tender and lightly browned. Alternatively, roast in the oven for 15-20 minutes.
5. 5In a bowl, whisk together Greek yogurt, egg, and half of the Parmesan cheese. Season with salt and pepper.
6. 6In a 9x13 inch baking dish, arrange half of the eggplant slices. Top with the meat sauce, then layer with the remaining eggplant.
7. 7Pour the yogurt mixture evenly over the top layer of eggplant and sprinkle with the remaining Parmesan cheese.
8. 8Bake for 30-35 minutes, or until the topping is golden brown and bubbly. Let rest for 10 minutes before serving.