Meat Moussaka

6 Servings, 6 points+ Source: weightwatchers.com
Meat Moussaka
Meat Moussaka

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    medium uncooked eggplant(s), peeled and cut into 1/2-inch-thick slices

  • 1

    tsp table salt, or more to taste, divided

  • 1

    Tbsp vegetable oil

  • 1

    pound(s) uncooked lean ground beef

  • 1

    small uncooked onion(s), chopped

  • 1

    clove(s) (medium) garlic clove(s), finely chopped

  • 8

    oz canned tomato sauce

  • 1/3

    cup(s) table wine, red

  • 1/8

    tsp dried oregano, or more to taste

  • 1/8

    tsp ground cinnamon

  • 1

    large egg white(s), beaten

  • 1

    tsp dried parsley

  • 1/4

    cup(s) grated Parmesan cheese

Directions

Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt and let stand 15 minutes. Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside. In same skillet, sauté beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes. Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute. Pour remaining 1/2 cup of tomato sauce into bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes. Slice into 6 pieces and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: