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Moussaka

Prep time 45 mins
Cook time 25 mins
Yield 6 servings.

Ingredients

  • 2 small eggplants (about 3/4 pound each)
  • Olive-oil flavored vegetable cooking spray
  • 1 pound lean ground lamb (or ground round)
  • 1 (27 1/2-ounce) jar fat-free chunky spaghetti sauce with mushrooms
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup
  • 1/3 cup water
  • 2 tablespoons fine, dry breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese

Nutrition Information

  • calories 248
  • caloriesfromfat 28 %
  • fat 7.8 g
  • satfat 2.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22.9 g
  • carbohydrate 23.3 g
  • fiber 4.2 g
  • cholesterol 59 mg
  • iron 0.0 mg
  • sodium 685 mg
  • calcium 0.0 mg

How to Make It

  1. Peel eggplants, and cut crosswise into 1/4-inch-thick slices. Place on a large baking sheet coated with cooking spray. Coat slices with cooking spray. Bake at 375° for 25 minutes or until eggplant is tender and lightly browned, turning once. Let cool slightly.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat, and cook until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

  3. Return meat to skillet; add spaghetti sauce, cinnamon, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until meat mixture is thickened, stirring occasionally.

  4. Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray; place half of eggplant slices in dish; top with half of meat mixture. Repeat layers with remaining eggplant slices and remaining meat mixture. Combine soup and water in a medium bowl, stirring until smooth; pour over meat mixture. Combine breadcrumbs and cheese in a small bowl. Sprinkle crumb mixture over soup mixture. Bake, uncovered, at 375° for 25 minutes or until browned and bubbly.

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