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Moussaka Casserole




Source of Recipe


Mary


Recipe Introduction


Mary's Notes: Supper 3/6/07. Excellent and finicky husband adored it! Next
time will add some red wine to the meat along with some McCormick Ground
Chipotle Peppers, the potatoes I will prepare and then squash in a pan so
they obtain that nice brown top and then will flip them over as place on top
of the Moussaka. Maybe some cheese on top of the meat mixture. Changes
made/products used: 96% Extra Lean Ground Beef {Wal-Mart}, yellow onion,
Hunt's No-Salt-Added Tomato Paste, no salt, Hy-Vee Instant Mashed Potatoes
made with AE Fat-Free Skimmed Milk and ICBIB Fat-Free. MasterCook
Nutritional information is correct for the changes I made and products I
used.]




List of Ingredients




Moussaka Casserole


1 pound lean ground beef
1 onion -- diced
2 cloves garlic -- minced
4 tablespoons tomato paste
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 pound eggplant (1 medium) -- halved lengthwise, cut into
thin slices
2 1/4 cups instant mashed potatoes (unprepared)
2 1/4 cups water -- to prepare potatoes
1 cup milk -- to prepare potatoes
3 tablespoons butter -- to prepare potatoes


[

Recipe



1. Coat a nonstick skillet with cooking spray and brown beef, onion, and
garlic over medium-high heat. Stir in tomato paste, cinnamon, and 1/4 tsp
salt.

2. Coat slow cooker with cooking spray. Line the bottom with half the
eggplant slices, overlapping as necessary. Sprinkle with 1/4 tsp remaining
salt.

3. Scrape beef mixture on top of eggplant and cover with another layer of
eggplant slices. Sprinkle with last remaining 1/4 tsp salt.

4. Cover. Cook on low 6 to 8 hours. Spread potatoes on top and cook 1 hour
more.

PER SERVING 363 cal, 17 g pro, 0 g carb, 10 g fat, 7 g sat fat, 86 mg chol,
9 g fiber, 700 mg sodium