Dinner · 90 min · mediterranean

Greek Moussaka

A Mediterranean dinner built around eggplant and ground lamb — on the table in 90 minutes. The macros do the talking: 32g protein, 38g carbs, and 30g fat in every 560-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 Eggplant
• 1 lb Ground lamb
• 1 lb Potatoes
• 2 cups Milk
• 2 Eggs
• 1/2 cup Parmesan
• 1/2 tsp Cinnamon

Steps

1. Heat the oven to 400°F. Slice the eggplant and potatoes 1/4-inch thick.
2. Salt the eggplant and rest 20 minutes — the salt draws out bitterness and moisture.
3. Pat dry, brush with oil, and roast both vegetables 25 minutes until tender and golden.
4. Brown the lamb with the cinnamon and plenty of salt, breaking it fine.
5. Layer the potatoes, then eggplant, then lamb in a baking dish.
6. Whisk the milk, eggs, and parmesan into a béchamel; pour over the top.
7. Bake 40 minutes at 375°F until puffed and deep golden.
8. Rest 20 minutes before slicing — this sets the layers so they cut cleanly.

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