The Cardiac Cuisine

Mini Moussaka

Filed Under: Beef, Dinner

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Mini Moussaka - Greek Beef and Eggplant lasagna

Moussaka is a Greek beef and eggplant lasagna, kinda. The flavors are a little more “Greek” than you’d find in an Italian lasagna (rosemary and mint, as opposed to basil/oregano), but still pretty similar. These lightened-up moussaka cups are miniature, appetizer-sized versions.

1% cottage cheese is one of my all-time favorite heart-healthy cheese hacks. Along with 96% lean ground beef, part-skim mozzarella and minimal cooking oil, these mini-moussakas are a lot lighter than usual.

I know we’re supposed to be using feta cheese here, but I have a kindergartener who won’t eat it. Mozzarella always works in a pinch.

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Mini Moussaka

Servings: 6
Calories: 149kcal

Equipment

  • 6 little ramekin dishes

Ingredients

  • ½ eggplant (cut into slices)
  • ¼ teaspoon ground black pepper

Sauce

  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • 8 ounces 96% lean ground beef
  • 1 cup canned diced tomatoes
  • 2 tablespoon tomato paste
  • ½ teaspoon dried rosemary (or 1 teaspoon chopped fresh rosemary)
  • 2 tablespoon fresh parsley and mint leaves (chopped)

Filling

  • 1 cup 1% lowfat cottage cheese
  • 1 egg
  • 1 ounce shredded mozzarella
  • ¼ teaspoon ground black pepper

Topping

  • 1 ounce shredded mozzarella

Instructions

Roast the eggplant:

  • Preheat the oven to 375 °F
  • Cut the eggplant into slices.
  • Cover a baking sheet with parchment paper or aluminum foil. Lightly spray both sides of the eggplant slices with nonstick spray.
  • Roast for about 15 minutes per side, until eggplant turns soft and golden-brown.

Make the sauce:

  • Heat 1 teaspoon of olive oil in a saucepan or skillet over medium heat.
  • Cook the onion and garlic for about 3 minutes until the onion is soft; stir frequently.
  • Add the ground beef to the onion/garlic mixture and cook until all the pink disappears.
  • Stir in the diced tomatoes with liquid, tomato paste, rosemary and parsley. Bring to a boil over medium-high heat. When the pot boils, reduce the heat to medium-low and let it simmer for 10 to 15 minutes.

Make the cheese filling:

  • In a bowl, whisk together the cottage cheese, egg, mozzarella cheese and black pepper.

Arrange the moussaka:

  • Put a little dollop of sauce in the bottom of each ramekin.
  • Lay a slice of eggplant on top of the sauce (larger slices of eggplant should be cut in half to make them fit)
  • Spoon the cheese filling on top of the eggplant.
  • Top the cheese filling with a second eggplant slice.
  • Add another dollop of sauce on top.
  • Cover each ramekin with aluminum foil and arrange the ramekins on a baking sheet. Bake at 375 °F for about 20 to 25 minutes.
  • Remove the aluminum foil, sprinkle on the remaining mozzarella cheese, and bake for another 7 or 8 minutes, until the cheese is brown and bubbly.

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