High Protein Moussaka
Elevate your dinner game with this High Protein Moussaka, a nutrient-packed twist on the classic Mediterranean dish. This recipe combines tender roasted eggplant slices with a savory filling made of lean ground beef, hearty lentils, and a rich tomato sauce infused with warming spices like cinnamon and nutmeg. Topped with a creamy Greek yogurt and Parmesan layer, as well as melted mozzarella, this high-protein casserole is hearty, satisfying, and perfect for meal prep or family dinners. With just 25 minutes of prep and the rest in the oven, this moussaka pairs Mediterranean flavors with balanced nutrition, making it an excellent choice for those seeking a comforting, healthy meal. Serve it alongside a crisp salad for the perfect wholesome and delicious plate.
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Recipe Information
Ingredients
- 2 large Eggplant
- 4 tablespoons Olive oil
- 1 large Onion
- 4 medium Garlic cloves
- 500 grams Lean ground beef
- 200 grams Cooked lentils
- 400 grams Tomato sauce
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 300 grams Greek yogurt
- 50 grams Parmesan cheese
- 100 grams Mozzarella cheese
Instructions
Preheat the oven to 200°C (390°F).
Slice the eggplants lengthwise into 1 cm thick slices. Brush them with 2 tablespoons of olive oil and place them on a baking sheet. Roast in the preheated oven for 20 minutes until tender and lightly brown. Set aside to cool.
In a large skillet, heat the remaining olive oil over medium heat. Finely dice the onion and garlic, then add them to the skillet, sautéing until the onion becomes translucent.
Add the ground beef to the skillet and cook until browned. Add the cooked lentils, tomato sauce, cinnamon, nutmeg, salt, and black pepper. Stir everything together and let it simmer over low heat for 10 minutes.
While the sauce is simmering, beat the eggs in a mixing bowl. Add the Greek yogurt and half of the Parmesan cheese, whisking until smooth.
In a large baking dish, begin layering the moussaka. Start by spreading half of the beef and lentil filling on the bottom. Cover with half of the roasted eggplant slices. Repeat with the remaining filling and eggplant slices.
Pour the yogurt mixture over the top layer of eggplant, spreading it evenly. Sprinkle the remaining Parmesan cheese and all of the mozzarella cheese over the top.
Bake in the oven for 30-35 minutes, or until the top is golden brown and set. Remove from the oven and let it cool for 10 minutes before slicing.
Serve warm and enjoy this high-protein moussaka with a side salad or as a hearty main dish.
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 8353 mg | 363% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 76.7 g | ||
| Protein | 213.1 g | 426% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1704 mg | 131% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4685 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
