Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light September 1999

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Yield:
6 servings (serving size: 1 piece)
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Ingredients

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Directions

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

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

  • Preheat oven to 350°.

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

218 calories; calories from fat 29%; fat 7g; saturated fat 2.9g; mono fat 2.6g; poly fat 1.2g; protein 19g; carbohydrates 20.6g; fiber 4.3g; cholesterol 44mg; iron 2.4mg; sodium 395mg; calcium 185mg.
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