High Protein Musaca

Elevate your dinner game with this irresistible High Protein Musaca, a modern twist on the classic Balkan favorite! Packed with lean ground beef, hearty lentils, and velvety layers of golden fried eggplants, this protein-rich casserole is both satisfying and nutritious. Flavored with aromatic spices like cinnamon and oregano, and topped with a creamy Greek yogurt and Parmesan cheese crust, every bite bursts with savory depth and wholesome goodness. Perfect for meal prep or feeding a crowd, this dish balances Mediterranean-inspired flavors with a healthy, high-protein boost. Serve it warm, garnished with fresh parsley, for a comforting, flavor-packed meal that’s ideal for family dinners or special occasions.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 medium eggplants
• 5 tablespoons olive oil
• 500 grams lean ground beef
• 1 large, chopped onion
• 3 minced garlic cloves
• 400 grams canned diced tomatoes
• 2 tablespoons tomato paste
• 200 grams cooked brown lentils
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cinnamon
• 2 teaspoons salt
• 1 teaspoon black pepper
• 400 grams greek yogurt
• 2 large eggs
• 50 grams grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Slice the eggplants into 1 cm thick rounds. Sprinkle with salt and let them sit for 10 minutes to draw out moisture, then pat dry.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on each side, adding more oil as needed. Set aside on paper towels to drain excess oil.

Step 4

In the same skillet, add the remaining olive oil and sauté the chopped onion and minced garlic until fragrant and translucent.

Step 5

Add the lean ground beef and cook until browned, breaking it apart with a spoon.

Step 6

Stir in the canned diced tomatoes, tomato paste, cooked lentils, dried oregano, ground cinnamon, 1 teaspoon salt, and black pepper. Simmer over low heat for about 15 minutes or until the mixture thickens.

Step 7

In a mixing bowl, whisk together the Greek yogurt, eggs, grated Parmesan cheese, and 1 teaspoon of salt until smooth.

Step 8

In a large baking dish, spread half of the meat and lentil mixture as the base layer.

Step 9

Arrange half of the fried eggplant slices on top of the meat mixture.

Step 10

Repeat the layers with the remaining meat mixture and eggplants.

Step 11

Pour the yogurt mixture over the top layer of eggplants and spread evenly.

Step 12

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.

Step 13

Remove from the oven and let it cool for a few minutes.

Step 14

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	2885.9 grams (2885.9g)

Amount per serving	% Daily Value*
Calories	2766

Total Fat 147.50g	189%
Saturated Fat 44.00g	220%
Polyunsaturated Fat 10.10g
Cholesterol 753mg	251%
Sodium 6760mg	294%
Total Carbohydrate 155.80g	57%
Dietary Fiber 56.70g	203%
Total Sugars 66.40g
Protein 197.60g	395%

Vitamin D 82IU	410%
Calcium 1269mg	98%
Iron 29mg	161%
Potassium 4922mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 28.8%

Carbs: 22.7%