Moussaka with Yogurt Béchamel
1. Preheat oven to 375°. In large skillet, heat liquid from tomatoes over medium-high heat. Add onion; cook and stir 2 minutes or until soft. Add beef and garlic; cook 5 minutes or until beef is no longer pink, breaking up beef with side of spoon. Stir in oregano, cinnamon, tomatoes and salt and pepper to taste; reduce heat to low and cook 5 minutes.
2. Spray 8-inch-square baking dish with cooking spray. Place half the eggplant in single layer on bottom of prepared dish; top with beef mixture and remaining eggplant in single layer. Cover with foil; bake 20 minutes.
3. In medium bowl, whisk yogurt, eggs and flour; spread over eggplant and sprinkle with cheese. Bake, uncovered, 20 minutes or until top is golden brown.
- 12 g Fat
- 5 g Saturated Fat
- 174 mg Cholesterol
- 459 mg Sodium
- 19 g Carbohydrates
- 5 g Fiber
- 9 g Sugars
- 0 g Added Sugars
- 37 g Protein
Directions
1. Preheat oven to 375°. In large skillet, heat liquid from tomatoes over medium-high heat. Add onion; cook and stir 2 minutes or until soft. Add beef and garlic; cook 5 minutes or until beef is no longer pink, breaking up beef with side of spoon. Stir in oregano, cinnamon, tomatoes and salt and pepper to taste; reduce heat to low and cook 5 minutes.
2. Spray 8-inch-square baking dish with cooking spray. Place half the eggplant in single layer on bottom of prepared dish; top with beef mixture and remaining eggplant in single layer. Cover with foil; bake 20 minutes.
3. In medium bowl, whisk yogurt, eggs and flour; spread over eggplant and sprinkle with cheese. Bake, uncovered, 20 minutes or until top is golden brown.
