Moussaka Light

Mediterranean Adventures

Moussaka is one of my favorite Greek restaurant dishes, and is chockful of summery vegetable goodness.  However, it is traditionally made with a heavy cream sauce which more than offsets any nutritional benefit from the veggies.  I picked up some eggplants at the farmer's market last week, because I had been wanting to try this recipe for moussaka made with Greek yogurt, which was easily adapted for a Lean and Green meal.

Ingredients

7 1/2 cups eggplant, cut into 1/4-inch thick slices (15 greens)
1 tsp olive oil (1 healthy fat)
1 tbsp onion powder (6 condiments)
2 tsp minced garlic (2 condiments)
1 lb lean ground beef (4 leans)
1 1/2 cups canned petite diced tomatoes, pureed (3 greens)
2 tsp dried parsley (2/3 condiment)
1/2 tsp dried oregano (1 condiment)
1/4 tsp cinnamon (1/2 condiment)
1/2 cup EggBeaters (1/4 lean)
3/4 cup fat-free Greek yogurt (3/4 lean)
1 cup reduced fat shredded mozzarella cheese (1 lean)

Directions

Place eggplant slices on parchment-covered baking sheets and brush with olive oil.  Bake at 500 degrees for about 20 minutes, or until lightly browned.  Reduce oven temperature to 375 degrees.

While eggplant is baking, brown ground beef.  Add onion powder, garlic, tomatoes, parsley, oregano, and cinnamon, and simmer until liquid is reduced.

Combine yogurt and EggBeaters in a separate mixing bowl.

In 9 by 13 baking pan, place half of the eggplant slices.  Spread meat mixture on top of the eggplant, and top with remaining eggplant slices.  Pour yogurt mixture on top.  Cover with shredded mozzarella cheese.  Bake at 375 degrees for 40 minutes.

Makes 6 generous servings
Per serving, 1 lean, 3 greens, about 1 2/3 condiments
237 calories, 10.3 grams fat, 213 mg sodium, 10.8 grams carbohydrates, 26.8 grams protein