Cooking light's moussaka

6 Servings

Ingredients

Quantity Ingredient
1 pounds Unpeeled eggplants; (2)
Cut crosswise into 1/4-inch slices
Vegetable cooking spray
2 cups Skim milk
1 slice Onion; (1/4-inch thick)
1 Bay leaf
1⅓ cup Chopped onion
1 pounds Lean ground lamb
½ teaspoon Salt; divided
1 teaspoon Pumpkin pie spice
¼ teaspoon Crushed red pepper
⅛ teaspoon Black pepper
14½ ounce No-salt-added whole tomatoes; (1 can)
Drained and chopped
1 tablespoon Margarine
3 tablespoons All-purpose flour
1 tablespoon Grated Parmesan cheese

Directions

Arrange half of eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 3 inches from heat 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant slices; set aside.

Combine milk, onion slice, and bay leaf in a heavy saucepan; cook over medium heat to 180 deg or until tiny bubbles form around edges of pan.

Discard onion slice and bay leaf; set scalded milk aside.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add chopped onion; saute 5 minutes. Add lamb, ¼ teaspoon salt, and next 3 ingredients; cook 8 minutes or until lamb is browned, stirring to crumble.

Drain; wipe pan drippings from skillet with a paper towel. Return meat mixture to skillet, and add tomatoes. Cook 5 minutes over medium heat or until most of liquid evaporates, and set aside.

Melt margarine in a medium saucepan over medium-low heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add scalded milk and remaining ¼ teaspoon salt; cook mixture 5 minutes or until slightly thickened, stirring constantly. Remove from heat, and set aside.

Arrange half of eggplant in the bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray; top with half of meat mixture. Repeat procedure with remaining eggplant and meat mixture. Pour sauce over meat mixture, and sprinkle with cheese.

Bake, uncovered, at 350 deg for 45 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 [4-½- x 4-¼-inch] piece).

Recipe By : Cooking Light, Sept 1993, page 132 Posted to EAT-L Digest 9 October 96 Date: Wed, 9 Oct 1996 23:50:11 -0400 From: "Sharon L. Nardo" <snardo@...>

Related recipes