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

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

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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


  • 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


  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.
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