Moussaka

46
Moussaka

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I love this for dinner. From the cookbook, Fresh by Terry Conlan. Calories 227 Fat 7 g

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tsp olive oil

  • cups diced onions

  • 12

    oz ultra lean, all natural ground beef, crumbled

  • 3

    garlic cloves, minced

  • 2

    cups canned diced tomatoes with juice

  • ½

    cup tomato puree

  • ¼

    cup red wine

  • ½

    tsp ground cinnamon

  • tsp ground cloves

  • tsp ground allspice

  • 1

    small bay leaf

  • ¼

    tsp salt

  • Pepper to taste

  • 2

    medium eggplants sliced lengthwise into ¼ inch slices, lightly salted

  • 1

    cup 2% milk

  • 2

    Tbsp flour

  • tsp ground nutmeg

  • 1

    oz reduced fat cream cheese

  • Salt and freshly ground pepper to taste

  • ½

    cup grated Parmesan cheese

Directions

Saute the onions slowly with the oil, covered until soft. Add the ground beef and garlic and cook, stirring occasionally, until the ground beef is lightly browned. Add the next nine ingredients. Reduce the heat and simmer until the mixture thickens (30 minutes). Rinse the eggplant and pat dry with paper towels. Arrange the eggplant on a sprayed baking sheet. Bake at 400 degrees F. for 10 - 15 minutes or until lightly browned. Simmer the milk, flour and nutmeg in a saucepan over medium heat stirring frequently, until slightly thickened. Melt in the cream cheese. Taste and correct the seasonings. Spray a baking dish with nonstick spray. Layer 1/2 the eggplant in the bottom of the dish, top with the ground beef mixture and add the remaining eggplant. Pour the cream sauce over the eggplant. Sprinkle the Parmesan cheese over the top. Bake uncovered, at 350 degrees for 45 minutes or until golden and bubbly.


Nutrition

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