Greek Protein Moussaka - a traditional recipe transformation

From the classic greek moussaka to a Greek Protein Moussaka. We LOVE taking those delicious, traditional recipes and transform them into fitness food. No one should miss out on this Mediterranean comfort food. Don’t you agree?

You can find this Greek Protein Moussaka and all of our healthy recipes on our mobile app Fitness Meal Planner. Available on GooglePlay and on the App Store. These fitness recipes can be incorporated into your personal meal plan. Download Fitness Meal Planner App for the best diet plan for you. For more fitness recipes click here.

Let us know what you think! Please leave a comment or rating on the recipe below. Feel free to send us an email or a message and join our mailing list we’d love to hear ideas, requests and feedback.

Print Recipe

5 from 3 votes

Greek Protein Moussaka

The famous traditional recipe especially revised for our fitness folks, ground lean beef, eggplants layers, tomato paste and herbs. beautiful dish, mouth-watering taste.

Total Time1 hour hr 25 minutes mins

Course: Main Course

Cuisine: Greek

Keyword: fitness food, healthy, herbs, traditional

Servings: 9

Calories: 217kcal

Author: stern.ophir

Ingredients

• 1 kg ground lean beef
• 3 eggplants
• 1 chopped white onion
• 1 clove minced garlic
• 2 tsp olive oil
• 1 egg
• 1 egg white
• 200 gr no sugar tomato paste
• 8 gr whole grain wheat flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tbsp oregano
• ½ tbsp thyme
• 1 cup water
• salt to taste
• ground black pepper to taste

Instructions

• Slice eggplants into half an inch wide rings.
• Spread the eggplants over a baking sheet and cover with a thin layer of 1 tsp olive oil.
• Place in the oven for 10 minutes at 350 degrees fahrenheit (180 celsius), turn eggplants over and place for additional 10 minutes.
• In the meantime, fry the onion in the remaining 1 tsp olive oil until clear. Add the garlic.
• Add the ground meat to the onion and garlic and cook for another 10 minutes, breaking up the meat from time to time with a spatula.
• Add the oregano, thyme, cinnamon, black pepper and tomato paste and mix.
• Reduce the heat and cover the pan, cook for 30 minutes, stirring the mixture from time to time.
• Add up to ¼ cup of water if becoming dry and sticky.
• In a bowl, add the eggs, 1 cup of water, flour and nutmeg and mix.
• Once meat and eggplants are ready, start preparing the layers as follows.
• Arrange a third of the eggplants as the base.
• Cover with half the meat mixture.
• Cover with another layer of a third of the eggplants.
• Add from above the rest of the meat mixture and finish by covering with the remaining eggplants.
• Remix the egg mixture and pour evenly over the eggplants.
• Place in the oven for 40 minutes at 350 degrees fahrenheit (180 celsius) or until the egg mixture solidifies.

Video

Notes

Protein: 27g    Carbs: 13g   Fat: 6g

Made by Fitness Meal Planner – Plan Ahead. Eat Right. See Results!