A joy to behold, this Moussaka recipe made with minced lamb and eggplant is loaded with healthy fibers and nutrients. This is a diabetes friendly low-carb recipe where we have replaced the heavy white sauce with Greek yogurt, but trust us when we say that it’s just as delicious as the traditional Moussaka at your favorite Greek restaurant…..only lower in calories!
In a large non-stick pan, dry-fry the eggplant slices on both sides, until they brown. Remove and keep aside.
Add the oil to the pan, and cook the garlic and onions for 2 minutes, until browned. Add the tomato puree and cook for another 2 minutes.
Add the minced lamb to the pan and season with salt, pepper and parsley. Cook for about 15-20 minutes or until the meat is cooked through and tender.
In an oven proof dish, arrange half of the eggplant slices in a single layer at the base. Add the meat mixture, spread evenly. Then place the other half of the eggplant slices to sandwich the meat in the center.
In a bowl, beat the eggs. Add the yogurt along with some salt and pepper and whisk well together. Pour this over the eggplant and sprinkle the grated Parmesan on top.
Bake in a hot oven for 30-45 minutes, or until golden brown.
Serve hot, straight from the baking dish, along with some crusty bread for a hearty meal.
Amount Per Serving
Calories 496Calories from Fat 243
% Daily Value*
Total Fat 27g42%
Saturated Fat 10g50%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Total Carbohydrates 16g5%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.