High-Protein Greek Moussaka

Ingredients

• 1
  Eggplant (raw)
  400 g
• 2
  Eggs (raw)
  100 g
• 3
  Olive oil
  15 g
• 4
  Red onions (raw)
  150 g
• 5
  Mozzarella cheese
  100 g
• 6
  Tomatoes (raw)
  300 g
• 7
  Garlic (raw)
  10 g
• 8
  cinnamon, nutmeg, salt, and pepper
• 9
  Beef (raw)
  600 g
• 10
  Greek yogurt (plain, full-fat)
  200 g

Instructions

1. 1

   Preheat oven to 400°F (200°C). Lightly salt the eggplant slices and roast on a baking sheet for 15 minutes.

2. 2

   In a large pan, heat olive oil and sauté red onions and garlic until soft.

3. 3

   Add ground beef and cook until browned. Stir in diced tomatoes, a pinch of cinnamon, salt, and pepper. Simmer for 10 minutes until thick.

4. 4

   In a bowl, whisk together Greek yogurt, eggs, a pinch of nutmeg, salt, and pepper to create a high-protein mock 'bechamel'.

5. 5

   In a 9x9 baking dish, layer the roasted eggplant, then the beef mixture. Pour the yogurt-egg topping evenly over the beef.

6. 6

   Sprinkle mozzarella cheese on top. Bake for 25-30 minutes until the top is golden and bubbling.

7. 7

   Let it rest for 10 minutes before slicing into 4 large meal-prep portions.