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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The addition of bulgur (cracked wheat) gives this dish an interesting texture. 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 |
Directions:
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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