Beef Moussaka

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Onions

  Raw

  ½ large or 75g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Allspice

  Spices, ground

  ¼ tsp or 0.5g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Cottage cheese

  Lowfat, 1% milkfat

  1 cup or 226g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

Directions

1. Preheat the oven to 350°F. Spray an 8-inch square baking dish with non-stick spray and arrange the eggplant slices on the bottom. Set aside.
2. In a large skillet coated with non-stick spray, heat over medium heat. Add the onion and garlic, cooking for 2 minutes.
3. Add the ground beef, breaking it up, and cook for about 4 minutes. Stir in the tomato paste, allspice, cinnamon, and oregano, and cook until the beef is browned, about 5-10 minutes.
4. Spoon the beef mixture over the eggplant in the baking dish. Puree the cottage cheese in a food processor and spread it over the beef.
5. Top with shredded mozzarella and bake for 20 minutes, or until the cheese is golden brown.