Ingredients
- 18 1/4 inch thick slices peeled eggplant (about 1 1/2 pounds)
- Cooking Spray
- 1 tsp olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 3/4 lean ground lamb
- 3 tablespoons tomato paste
- 2 cups dry red wine
- 1/4 cup uncooked bulgar or cracked wheat
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 ground cinnamon
- 1 1/4 cups milk
- 2 tablespoon cornstarch
- 1/8 tsp nutmeg
- 2 tablespoon egg substitute
- 6 tablespoon Parmesan cheese
Preparation
Step 1
1. Prepare broiler, then coat a baking sheet with cooking spray.
2. Arrange eggplant slices in a single layer on the baking sheet. Broil 3 inches from heat for 5 minutes or until lightly browned.
3. Preheat over 350
4. Heat oil in a nonstick skillet over medium high heat. Add onion; sauté 3 min. Add garlic; sauté 1 minute. Add lamb; cook 5 minutes or until lamb is browned, stirring to crumble. Add tomato paste; cook 2 minutes. Stir in wine and next 5 ingredients (wine through cinnamon); bring to boil, and cook 5 minutes or until thick. Set aside.
5. Combine milk, cornstarch, and nutmeg in a small saucepan. Bring to a boil; reduce heat and simmer 1 minute. Remove from heat, add egg substitute, stirring with a whisk.
6. Arrange 6 eggplant slices in the button of the 11 X7 pan coated with cooking spray; top with 1 cup meat mixture. Sprinkle with 11/2 tablespoon cheese. Repeat procedure twice with remaining eggplant, meat mixture, and 3 T cheese. Pour milk mixture over layers, and sprinkle with 1/2 T cheese. Bake at 350 for 25 min or until the sauce is set.
7. Preheat broiler, then broil Moussaka 5 minutes or until browned.