| | Calorie Reduced Moussaka 1 small eggplant, about 1/4 ounces, peeled and cut into 1/4 inch slices
3/4 pound of ground lamb
1/2 cup of chopped onion
1 clove garlic, minced
1/2 cup of tomato sauce
1/3 cup of dry red wine
1 tablespoon of snipped parsley
dash of ground cinnamon
1 beaten egg
4 teaspoons of ground cinnamon
A dash of ground nutmeg
3/4 cup of skim milk
1 beaten egg
3 tablespoons of grated Parmesan cheese
ground cinnamon |
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In a saucepan place the eggplant slices in steamer basket over boiling water, cover and steam for 8 minutes. Drain on paper towels. In skillet cook the meat, onion, and garlic until the meat is browned, drain. Stir in tomato sauce, wine, parsley, dash of cinnamon, and 1/2 teaspoon of salt. Simmer, uncovered for 8 minutes. Remove from heat. Gradually stir half of the hot mixture into 1 beaten egg, return all to skillet. Meanwhile prepare sauce in saucepan, combine flour, 1/8 teaspoon of cinnamon, nutmeg, 1/2 teaspoon of salt, and dash of pepper, gradually stir in milk until smooth. Cook and stir until bubbly. Remove from heat. Gradually stir half of the hot sauce into 1 beaten egg, return all to pan. In a 8 x 8 x 2 inch baking pan place half of the eggplant. Pour meat mixture over eggplant, top with remaining eggplant. Pour sauce over all. Sprinkle with Parmesan and additional cinnamon. Bake at 325ºF. for 30 minutes. Makes 4 servings Nutritional Analysis Calories 388 Protein 28gmsCarb15 gms Fat 21 gms Sodium 859mgs |
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