Preheat oven to 375°. In large skillet, heat liquid from tomatoes over medium-high heat. Add onion; cook and stir 2 minutes or until soft. Add beef and garlic; cook 5 minutes or until beef is no longer pink, breaking up beef with side of spoon. Stir in oregano, cinnamon, tomatoes, and salt and pepper to taste; reduce heat to low and cook 5 minutes.
Spray 8-inch square baking dish with cooking spray. Place half the eggplant in single layer on bottom of prepared dish; top with beef mixture and remaining eggplant in single layer. Cover with foil; bake 20 minutes
In medium bowl, whisk yogurt, eggs and fl our; spread over eggplant and sprinkle with cheese. Bake, uncovered, 20 minutes or until top is golden brown.
Dietitian Tip: Looking to extend your leftovers? While the Moussaka cooks, toss together an easy Greek pasta salad with pasta, olives, cherry tomatoes and cucumbers. Take both dishes with you for a filling lunch tomorrow!
Make it Gluten Free: Dependent on using a Gluten Free flour.
Ingredients
Directions
Preheat oven to 375°. In large skillet, heat liquid from tomatoes over medium-high heat. Add onion; cook and stir 2 minutes or until soft. Add beef and garlic; cook 5 minutes or until beef is no longer pink, breaking up beef with side of spoon. Stir in oregano, cinnamon, tomatoes, and salt and pepper to taste; reduce heat to low and cook 5 minutes.
Spray 8-inch square baking dish with cooking spray. Place half the eggplant in single layer on bottom of prepared dish; top with beef mixture and remaining eggplant in single layer. Cover with foil; bake 20 minutes
In medium bowl, whisk yogurt, eggs and fl our; spread over eggplant and sprinkle with cheese. Bake, uncovered, 20 minutes or until top is golden brown.