Ingredients
- 1 small (270g) eggplant, cut into 0.5cm thick rounds.
- 2 tablespoons olive oil.
- 2 teaspoons ground cinnamon, plus extra for dusting.
- 150 g full-fat Greek yoghurt.
- 1 egg, lightly beaten.
- 1/4 cup grated Parmesan cheese.
- 25 g crumbled feta.
- 2 portions of Bolognese, heated.
- 2 cups baby spinach leaves.
Directions
- 1. Preheat oven to 220°C / 425°F / Gas Mark 7. Grease 2 individual ovenproof ramekins or dishes.
2. Toss eggplant in oil and cinnamon.
3. Heat a medium frying pan over medium-hight heat. Fry eggplant on each side in batches, until golden and tender. Drain on paper towel.
4. Combine yoghurt, egg and half the cheeses in a small bowl.
5. In a separate bowl stir baby spinach leaves through heated bolognese.
6. Spoon half bolognese into prepared dishes. Top with half the eggplant slices, followed by remaining bolognaise and remaining eggplant slices.
7. Top each dish with yoghurt mixture and remaining cheese, and dust with extra cinnamon. Bake in oven for 20-25 minutes or until cheese is melted and golden.
8. Reserve one moussaka for lunch tomorrow. Serve tonights dinner (with greens if desired - see note).
Note
Boost this recipe: If you'd like, serve Moussaka with 1 cup of steamed green vegetables.
Paleo option: Replace the yoghurt, egg and cheese topping with one cup of Sweet Potato + Pumpkin Puree.
This delicious moussaka is a great dinner idea guaranteed to leave everyone satisfied.
Ingredients
- 1 small (270g) eggplant, cut into 0.5cm thick rounds.
- 2 tablespoons olive oil.
- 2 teaspoons ground cinnamon, plus extra for dusting.
- 150 g full-fat Greek yoghurt.
- 1 egg, lightly beaten.
- 1/4 cup grated Parmesan cheese.
- 25 g crumbled feta.
- 2 portions of Bolognese, heated.
- 2 cups baby spinach leaves.
Directions
- 1. Preheat oven to 220°C / 425°F / Gas Mark 7. Grease 2 individual ovenproof ramekins or dishes.
2. Toss eggplant in oil and cinnamon.
3. Heat a medium frying pan over medium-hight heat. Fry eggplant on each side in batches, until golden and tender. Drain on paper towel.
4. Combine yoghurt, egg and half the cheeses in a small bowl.
5. In a separate bowl stir baby spinach leaves through heated bolognese.
6. Spoon half bolognese into prepared dishes. Top with half the eggplant slices, followed by remaining bolognaise and remaining eggplant slices.
7. Top each dish with yoghurt mixture and remaining cheese, and dust with extra cinnamon. Bake in oven for 20-25 minutes or until cheese is melted and golden.
8. Reserve one moussaka for lunch tomorrow. Serve tonights dinner (with greens if desired - see note).
Note
Boost this recipe: If you'd like, serve Moussaka with 1 cup of steamed green vegetables.
Paleo option: Replace the yoghurt, egg and cheese topping with one cup of Sweet Potato + Pumpkin Puree.