Moussaka

The addition of bulgur (cracked wheat) gives this dish an interesting texture.

Yield: 6 servings (serving size: 1 piece)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 29%
  • Fat: 7g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 19g
  • Carbohydrate: 20.6g
  • Fiber: 4.3g
  • Cholesterol: 44mg
  • Iron: 2.4mg
  • Sodium: 395mg
  • Calcium: 185mg

Ingredients

  • 18 (1/4-inch-thick) slices peeled eggplant (about 1 1/4 pounds)
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 3/4 pound lean ground lamb
  • 3 tablespoons tomato paste
  • 2 cups dry red wine or nonalcoholic red wine
  • 1/4 cup uncooked bulgur or cracked wheat
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 1/4 cups 1% low-fat milk
  • 2 tablespoons cornstarch
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons egg substitute
  • 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

  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 oven to 350°.
  4. Heat oil in a nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. 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 a 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 bottom of an 11 x 7-inch baking dish coated with cooking spray, and top with 1 cup of meat mixture. Sprinkle with 1 1/2 tablespoons cheese. Repeat procedure twice with remaining eggplant, meat mixture, and 3 tablespoons cheese. Pour milk mixture over layers, and sprinkle with 1 1/2 tablespoons cheese. Bake at 350° for 25 minutes or until the sauce is set.
  7. Preheat broiler, then broil moussaka 5 minutes or until browned.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Moussaka Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy