greek

Baked Moussaka Style Eggplant with Beef and Bechamel Topping

Name: Baked Moussaka Style Eggplant with Beef and Bechamel Topping
Yield: 1 serving
Cuisine: greek
Ingredients: 260 g eggplant, sliced into 1 cm rounds; 150 g ground beef (90% lean); 14 g olive oil; 70 g onion, finely chopped; 6 g garlic, minced; 20 g tomato paste; 120 g water; 180 g milk (2%); 12 g all-purpose flour; 0.6 g ground cinnamon; 0.4 g ground nutmeg; 2 g salt

This baked dish pairs eggplant, sliced into 1 cm rounds with ground beef, onion, finely chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

41 g Protein

46 g Carbohydrates

33 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g eggplant, sliced into 1 cm rounds 65 kcal
150g ground beef (90% lean) 264 kcal
14g olive oil 124 kcal
70g onion, finely chopped 28 kcal
6g garlic, minced 9 kcal
20g tomato paste 16 kcal
120g water 0 kcal
180g milk (2%) 90 kcal
12g all-purpose flour 44 kcal
1g ground cinnamon 2 kcal
0g ground nutmeg 1 kcal
2g salt 0 kcal

Cooking instructions

eggplantolive oilsalt
Heat oven to 425 F (220 C). Arrange eggplant slices on a tray, brush with 10 g olive oil, season with salt and pepper, and bake until soft and browned, 18 to 22 minutes.
olive oiloniongarlic
Meanwhile, heat remaining olive oil in a skillet. Saute onion until translucent, 4 minutes, then add garlic for 30 seconds.
ground beef (90% lean)tomato pastewaterground cinnamonsalt
Add ground beef, break up, and cook until browned. Stir in tomato paste, cinnamon, and 120 ml water; simmer until thick and saucy, 6 to 8 minutes. Season with salt and pepper.
milk (2%)all-purpose flourground nutmegsalt
In a small pot, warm milk. Whisk in flour and cook, whisking, until thickened, 3 to 4 minutes; season with nutmeg and a pinch of salt.
eggplantground beef (90% lean)
Layer eggplant in a small baking dish, spoon beef sauce over, then spread bechamel on top. Bake 10 to 12 minutes until set and lightly golden; rest 5 minutes before eating.