Moussaka with Yogurt Béchamel

Recipe - Gourmet Garage Corporate

Prep Time15 Minutes

Servings4

Cook Time40 Minutes

Calories336

Ingredients

14.5 oz crushed fire roasted tomatoes, drained

1 white onion, chopped

1 lb 93% lean ground beef

2 garlic cloves, minced

1/2 tsp dried oregano

1/4 tsp ground cinnamon

1 lb medium eggplant, sliced crosswise 1/2-inch thick

5.3 oz plain nonfat Greek yogurt

2 large eggs

1 Tbs all-purpose flour

1/4 cup shredded Parmesan cheese

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.

Nutritional Information

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

15 minutes

Prep Time

40 minutes

Cook Time

Servings

336

Calories

Shop Ingredients

Makes 4 servings

14.5 oz crushed fire roasted tomatoes, drained

Not Available

1 white onion, chopped

White Onion, 1 ct

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$2.02 avg/ea$2.49/lb

1 lb 93% lean ground beef

Pre 85% Lean 15% Fat 100% Grass Fed & Finished Ground Beef, 16 oz

On Sale! Limit 4

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$10.49 was $10.99$0.66/oz

2 garlic cloves, minced

Fresh Garlic

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$1.25 avg/ea$4.99/lb

1/2 tsp dried oregano

Mutti Tomato Sauce with Basil & Oregano, 14 oz

On Sale! Limit 4

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$2.99 was $3.49$0.21/oz

1/4 tsp ground cinnamon

100% Organic Ground Cinnamon, 2.3 oz

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$1.87 avg/ea$0.81/oz

1 lb medium eggplant, sliced crosswise 1/2-inch thick

Eggplant Italian, 1 pound

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$6.99/lb$6.99/lb

5.3 oz plain nonfat Greek yogurt

Chobani Nonfat Plain Greek Yogurt, 5.3 oz

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$1.99$0.38/oz

2 large eggs

Eggland's Best Eggs, Large, 12 count

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$8.29$0.69 each

1 Tbs all-purpose flour

King Arthur Baking Company Unbleached All-Purpose Flour, 5 lbs

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$8.99$1.80/lb

1/4 cup shredded Parmesan cheese

BelGioioso Freshly Shredded Parmesan Cheese, 5 oz

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$9.99$2.00/oz

Nutritional Information

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

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.