Light Moussaka

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13 Ingredients

Number of servings

2 medium potatoes
1 medium eggplant, thinly sliced
1 brown onion, finely diced
2tablespoons flat-leaf parsley, finely chopped (to garnish)
400grams diced tomatoes
5milliliter olive oil cooking spray
1/4 cup parmesan, finely grated
1 cup low-fat ricotta
1tablespoons olive oil
2 eggs
1/4 cup tasty cheese, grated
500grams lamb sausages with mint & rosemary
3 cloves garlic, crushed

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 200°C. Line 2 baking trays with baking paper. Place eggplant slices onto one tray and sausages onto remaining tray. Spray with oil. Bake for 20 minutes or until tender. Chop sausages.

Step 2 of 4

Meanwhile, place potatoes into a saucepan, cover with cold water and place over high heat. Bring to the boil and simmer for 10 minutes or until tender. Drain.

Step 3 of 4

Heat oil in pan over medium heat. Add onion and garlic and cook for 5 minutes or until tender. Add tomatoes and sausages and bring to a simmer. Spoon mixture into a 6-cup ovenproof dish. Place eggplant and potato slices over sausage mixture.

Step 4 of 4

Whisk ricotta and eggs together in a bowl. Add cheeses, salt and pepper. Stir until combined. Spoon mixture over vegetable topping. Place onto a baking tray. Bake for 20 minutes or until golden. Sprinkle with chopped parsley and serve immediately.