Lamb Moussaka Recipe

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Ingredients

Count

Nutrition

414

Calories

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Ingredients:

Serving

1 1/2 lb lean ground lamb or beef
2 cups chopped onion
cooking spray
1/2 cup dried currants or raisins
1 tsp salt
1/2 tsp dried oregano
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp black pepper
4 (14.5-oz) cans diced tomatoes, undrained
1 large garlic clove, minced
2 cups 1% low-fat milk, divided
1 tbsp butter or stick margarine
3 large egg whites
1/4 cup all-purpose flour
1/2 tsp salt
remaining ingredients
2 (1 1/4-lb) eggplants , cut lengthwise into 1/4-inch-thick slices
1 tbsp olive oil, divided
1 lb peeled baking potatoes , cut into 1/4-inch-thick slices
1/4 cup (1 oz) grated fresh parmesan cheese, divided
oregano sprigs (optional)

Directions:

To prepare lamb mixture, cook lamb in a large Dutch oven over medium-high heat until browned; stir to crumble. Remove from pan; drain. Set aside. Wipe skillet with paper towels.
Add onion to pan coated with cooking spray; sauté 5 minutes. Add lamb, currants, and next 7 ingredients (currants through garlic); bring to a boil. Cook until thick (about 30 minutes).
Preheat broiler.
To prepare sauce, cook 1 1/2 cups milk and butter in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 1/2 cup milk, egg whites, flour, and 1/2 teaspoon salt in a large bowl; gradually add the hot milk mixture to the egg white mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook until thick (about 15 minutes), stirring constantly. Remove from heat.
Place half of eggplant slices on a baking sheet coated with cooking spray, and brush with 1 1/2 teaspoons oil. Broil 4 minutes on each side or until browned. Repeat procedure with remaining eggplant and 1 1/2 teaspoons oil.
Preheat oven to 375°.
Cook potato slices in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
Arrange potatoes in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half the eggplant slices over potatoes. Pour 4 cups lamb mixture over eggplant, and sprinkle with 1 tablespoon cheese. Arrange remaining eggplant over cheese, and top with the remaining lamb mixture. Sprinkle with 1 tablespoon cheese. Spread sauce over cheese, and sprinkle with 2 tablespoons cheese. Bake at 375° for 45 minutes or until top is golden brown. Let stand 15 minutes. Garnish with oregano sprigs, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	413.59 Kcal (1732 kJ)
Calories from fat	197.63 Kcal
		% Daily Value*
Total Fat	21.96g	34%
Cholesterol	69.54mg	23%
Sodium	568.77mg	24%
Potassium	553.27mg	12%
Total Carbs	34.38g	11%
Sugars	15.8g	63%
Dietary Fiber	6.38g	26%
Protein	21.59g	43%
Vitamin C	7.6mg	13%
Iron	1.2mg	7%
Calcium	147mg	15%

Amount Per 100 g
Calories	102.93 Kcal (431 kJ)
Calories from fat	49.18 Kcal
		% Daily Value*
Total Fat	5.46g	34%
Cholesterol	17.31mg	23%
Sodium	141.55mg	24%
Potassium	137.69mg	12%
Total Carbs	8.56g	11%
Sugars	3.93g	63%
Dietary Fiber	1.59g	26%
Protein	5.37g	43%
Vitamin C	1.9mg	13%
Iron	0.3mg	7%
Calcium	36.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

9.3

Points
11

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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