Yield
6 servings (serving size: 1 piece)

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

How to Make It

Step 1

Prepare broiler, then coat a baking sheet with cooking spray.

Step 2

Arrange eggplant slices in a single layer on the baking sheet. Broil 3 inches from heat for 5 minutes or until lightly browned.

Step 3

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 7

Preheat broiler, then broil moussaka 5 minutes or until browned.

You May Like

Ratings & Reviews

EllenDeller's Review

johnmichad
September 29, 2011
I made 1/2 the recipe the night before I served it, and my only change was to let it sit out for 30 min before cooking so that the temperature could rise a bit, then cook with a foil cover for 15 minutes and without for 10. I did not broil it, in part because I was using a glass dish and also because it didn't need it. Had I not kept the lid on for that first 15 min, I fear it would have been very dry. With my changes, it's delicious. Served with roasted potatoes with Greek seasoning and steamed squash with lemon butter.

johnmichad's Review

EllenDeller
June 18, 2011
Very good recipe! I have tasted the real thing before, and this is about as close as it gets.