Deconstructed MoussakaMar 17, 2021
This recipe is definitely being added to my 'easy weeknight dinner' list. There's virtually no prep other than cutting the eggplants in half and chopping up a few garlic cloves.
It's a low-carb, low-calorie version of the traditional Greek Moussaka Eggplant Lasagna and I'm telling you, it's SO good! I used the San Marzano brand canned tomatoes for the tomato sauce (per a friend's recommendation) and it did not disappoint. The portion size is also huge for the number of calories you're eating which is another huge plus in my book!
Prep Time: 10 mins Cook Time: 60 mins Total Time: 70 mins
Makes 4 Servings
- 2 large eggplants (~15 ounces each), halved lengthwise
- olive oil spray
- 1 pound 96/4 ground beef
- 4-6 garlic cloves, minced
- 28-ounce can tomatoes (highly recommend the San Marzano brand)
- 2 tablespoons Mediterranean or Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cinnamon
- red pepper flakes (optional)
For the yogurt sauce
- 6 ounces non-fat Greek yogurt
- 3 ounces feta cheese, crumbled
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill, chopped
- salt and pepper to taste
- Instead of canned tomatoes, you can use your favorite tomato sauce. I found the San Marzano tomatoes at Trader Joe's or on Amazon.
- To reduce the calories a bit more, you can use fat-free feta, leaner ground turkey or chicken, and/or less tomato sauce.
- Preheat the oven to 400°F
- Place the eggplant cut-side up in a large baking pan and spray with olive oil spray (or brush lightly with olive oil if you don't have spray). Then season generously with salt and pepper and bake for 20 minutes.
- While eggplant is baking, make the meat sauce. In a large saute pan over medium-high heat, add ground beef and cook until browned, breaking up into small pieces.
- Once the meat is browned, add the garlic, tomatoes, Mediterranean seasoning, salt, pepper, and cinnamon. Stir to combine and bring to a low simmer. Once simmering, reduce heat to low and cook uncovered for 10 minutes.
- Remove eggplant from oven and carefully spoon the meat sauce evenly over the eggplant halves. Then pour 1/2 cup of water into the baking dish (this helps with steaming) and then cover the pan tightly with foil. Return to the oven and bake for another 35-45 minutes or until eggplant is tender.
- While the eggplant bakes, make the yogurt sauce by add all the ingredients to a bowl and mixing until well combined.
- Remove eggplant boats from the oven and transfer to plates (discard the liquid in the pan).
- Top the eggplant with a dollop of the yogurt mixture, sprinkle with red pepper flakes (optional) and enjoy!
Nutrition Per Serving (Serving Size is 1 eggplant half and 1/4 of the yogurt sauce): 311 Calories, 7g Fat, 34g Protein, 28g Carbs, 9g Fiber
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