In my light version of the famous Greek Beef and Eggplant Casserole, cinnamon-spiced beef mingles with tenderly baked aubergines, a delicious creamy cauliflower bechamel sauce and a parmesan cheese crust. This healthy easy moussaka recipe will become a family favourite in no time!
Add onion and garlic to the same saucepan and season with salt, pepper, cinnamon and allspice. Mix and cook for about 3 minutes.
Add ground beef back to the pan along with crushed tomatoes and tomato paste. Bring to a boil on high heat then reduce to low and simmer uncovered for one hour.
While beef is cooking, prepare eggplants. Remove eggplants' ends and slice them thinly.
Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheets or bake them in two batches depending on the size of your oven. Bake for 10 minutes, remove from the oven and let cool.
Melt butter in a non-stick skillet over medium-low heat and cook garlic until fragrant but not browned (or it will be bitter). Turn off the heat and set aside.
Bring the stock to a boil in a medium-sized pot, add cauliflower and cook until very tender, about 6 minutes. Do not drain. Using a slotted spoon, transfer cauliflower into your blender or food processor. Add 1/2 cup cooking liquid, cooked garlic with butter, 1/2 cup parmesan and pepper. Pulse until very smooth. Taste and adjust seasonings if needed. Set aside.
Place half of the eggplant on the bottom of a large baking dish, cover with half of the beef mixture. Place another layer of eggplant, then the remaining beef mixture on top.
Using a rubber spatula, spread the cauliflower sauce evenly and top with 1/2 cup parmesan. Bake for 30 minutes or until bubbly and golden brown. Remove from the oven and let it sit for 10 minutes before cutting and serving.
Cauliflower sauce adapted from Pinch of Yum