You may also like
Categories:
cooking spray olive oil onion garlic lean ground lamb tomato paste red wine oregano salt black pepper ground cinnamon milk cornstarch ground nutmeg egg substitute Parmesan cheese
Viewed: 27 - Published at: 2 months agoIngredients
- 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
Method
- Prepare broiler, then coat a baking sheet with cooking spray.
- 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; saute 3 minutes. Add garlic; saute 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.
