Calorie Reduced Moussaka
Source of Recipe
Internet
List of Ingredients
1 small eggplant, about 1/4 ounces, peeled and cut into 1/4 inch slices
3/4 pound of ground lamb
1/2 cup of chopped onion
1 clove garlic, minced
1/2 cup of tomato sauce
1/3 cup of dry red wine
1 tablespoon of snipped parsley
dash of ground cinnamon
1 beaten egg
4 teaspoons of ground cinnamon
A dash of ground nutmeg
3/4 cup of skim milk
1 beaten egg
3 tablespoons of grated Parmesan cheese
ground cinnamon
In a saucepan place the eggplant slices in steamer basket over boiling water, cover and steam for 8 minutes. Drain on paper towels. In skillet cook the meat, onion, and garlic until the meat is browned, drain. Stir in tomato sauce, wine, parsley, dash of cinnamon, and 1/2 teaspoon of salt. Simmer, uncovered for 8 minutes. Remove from heat. Gradually stir half of the hot mixture into 1 beaten egg, return all to skillet. Meanwhile prepare sauce in saucepan, combine flour, 1/8 teaspoon of cinnamon, nutmeg, 1/2 teaspoon of salt, and dash of pepper, gradually stir in milk until smooth. Cook and stir until bubbly. Remove from heat. Gradually stir half of the hot sauce into 1 beaten egg, return all to pan. In a 8 x 8 x 2 inch baking pan place half of the eggplant. Pour meat mixture over eggplant, top with remaining eggplant. Pour sauce over all. Sprinkle with Parmesan and additional cinnamon. Bake at 325�F. for 30 minutes. Makes 4 servings
Recipe
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