Moussaka

By rossboys

Ingredients

• Sauce:
• 1 med eggplant, cut into 1/4" slices
• 1/2 cup reduced-sodium beef broth
• 1 med yellow onion, sliced (about 1 cup)
• 6 oz ground lamb
• 1/2 cup crumbled reduced-fat feta cheese
• 1/4 cup chopped fresh parsley
• 2 tsp chopped fresh mint
• 1 tbsp margarine spread
• 1 tbsp all-purpose flour
• 1-1/2 cups skim milk
• 1 cup reduced-sodium beef broth

Details

Servings 6

Preparation

Step 1

Spray a med baking dish with vegetable cooking spray. To prepare sauce, in a med saucepan, melt margarine over med heat. Add flour; cook, stirring, for 3 min. Add milk and broth; cook, stirring, until mixture thickens, about 5 min. Remove from heat.

Spray a large skillet with vegetable cooking spray. Add eggplant and broth. Cook over med heat, stirring, until tender, 10 min. Transfer to a plate.

Spray same skillet with more cooking spray. Add onion; cook, stirring, until golden, about 5 min. Add lamb; cook, stirring, until no longer pink, about 10 min. Drain off fat. Stir in feta, parsley, and mint.

Preheat oven to 350deg. Spoon half of eggplant into prepared dish. Top with lamb mixture. Spoon remaining eggplant over lamb. Pour sauce over top. Bake for 30 min. Serve.