Moussaka is a type of Greek lasagna made using layers of eggplant and spiced meat, covered in a buttery béchamel sauce. This version of moussaka, however, keeps the fat content in check and the protein content high by using baked (rather than fried) eggplants, and a mixture of VOSKOS® Greek Yogurt and eggs instead of butter for the creamy béchamel sauce. It’s a family-friendly meal that’s great as leftovers.
Ingredients
- 2 large eggplants, peeled
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 medium garlic cloves, crushed
- 1 pound lean ground beef
- 1 can diced tomatoes, drained
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon crushed dried oregano
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cinnamon
- 2 eggs, beaten
- 3/4 cup VOSKOS® Plain Greek yogurt, at room temperature
- 1/2 cup shredded part skim Mozzarella cheese