Moussaka sana – Healthy Moussaka

Directions

• Spray a pan with olive oil and gently spread it along with the pan
• Add the smashed garlic and the chopped onions and actively stir for 5 mins.
• Add the minced lamb meat and break it into pieces with a wooden spoon. Cook until it shows noticeable color.
• Stir in the salt, sweetener, oregano, cinnamon, and finally a bay leaf in order to season the mixture up.
• Add the tomato purée. Stir again until thoroughly combined.
• Cook until the liquid has been reduced. Stirring is only necessary occasionally. Cook for 30 mins.
• Remove the bay leaf from the mixture and season it with salt (again) and pepper according to your preferences.
• Let the mix sit for a while on low fire.
• Meanwhile, slice the eggplant in thin (- 1 cm) pieces. Season with salt, pepper, and olive oil.
• Pan-fry the eggplant slices with low-calorie olive oil for about 3-4 mins.
• Once the eggplant has an external cooked aspect, let them sit on paper towels in order to remove the excessive fats.
• Let some oil sit on the pan, and add the flour in order to make a paste. Do not stir in all the flour at first, add simultaneously as the paste is being formed.
• Add in the Greek yogurt and the feta cheese and stir until the paste becomes smooth and fully blended.
• Remove the pan from the fire and add in the beaten eggs, and prevent the mixture from scrambling.
• Preheat the oven at a 180 º C temperature.
• Add a layer of the meat mixture on a porcelain tray. Press it down in order to make it a little more compact.
• Add a layer of white sauce on top, followed by a layer of eggplants.
• Lastly, add a new layer of meat, a new eggplant layer, and finally a layer of sauce. Spread some Parmesan and Emmental cheese on top.
• Bake for 45 minutes, then leave the moussaka sit for at least 15 minutes, cut into pieces and serve.