Moussaka Stack 21 Day Wonder Diet Day 16
Elevate your dinner game with the flavorful and wholesome Moussaka Stack, designed specifically for Day 16 of the 21 Day Wonder Diet. This healthier twist on the classic Greek dish layers roasted eggplant and zucchini with a spiced lean ground beef sauce, infused with warming notes of cinnamon and allspice. Topped with a creamy, protein-packed ricotta and egg mixture, this dish is baked to golden perfection and garnished with fresh parsley for a vibrant, aromatic finish. Perfectly portioned for two, this low-carb, high-protein meal is not only diet-friendly but also irresistibly delicious. Ready in under an hour, it’s ideal for anyone seeking a flavorful, nutrient-rich dinner option while staying on track with healthy eating goals.
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Recipe Information
Ingredients
- 1 large Eggplant (sliced into 1/4-inch rounds)
- 1 large Zucchini (sliced into 1/4-inch rounds)
- 250 grams Lean ground beef
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 400 grams Crushed tomatoes
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 2 tablespoons Olive oil (for brushing)
- 100 grams Low-fat ricotta cheese
- 1 Egg (lightly beaten)
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Brush both sides of the eggplant and zucchini slices with olive oil, and season lightly with salt and pepper. Arrange the slices in a single layer on the prepared baking sheet.
Roast the vegetables in the oven for 15–20 minutes, flipping halfway, until tender and lightly golden. Remove from the oven and set aside.
While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the finely chopped onion and garlic, sautéing for 2–3 minutes until softened.
Add ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
Stir in the crushed tomatoes, ground cinnamon, and ground allspice. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste.
In a small bowl, combine the ricotta cheese with the lightly beaten egg and mix well. Set aside.
To assemble the stacks, place one slice of roasted eggplant on a plate, top with a spoonful of the meat sauce, and add a slice of zucchini. Repeat the layers until you have created 2–3 layers of vegetables and meat sauce per stack.
Top each stack with a dollop of the ricotta mixture, spreading it gently over the top.
Return the assembled stacks to the oven and bake for an additional 10–15 minutes, until the ricotta topping is set and lightly golden.
Garnish with freshly chopped parsley before serving. Serve warm.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 40.2 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 501 mg | 39% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3122 mg | 66% | |
*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.
