Moussaka; Hawg's VariationSubmitted by: FIT_ARTIST
Introductionmy version of Clean Eating Magazine recipe. This is what I had on hand, and I eliminated some unnecessary steps. my version of Clean Eating Magazine recipe. This is what I had on hand, and I eliminated some unnecessary steps.
350 grams ground chicken breast
350 grams ground chicken thigh
3 cups tomato sauce
1/2 cup low sodium veggie broth
2 tsp cinnamon
1 eggplant, peeled and sliced (about 350 grams)
1 cup skim milk
2 tbsp whole wheat flour (or white whole wheat)
90 grams crumbled feta
15 grams grated parmesan
Brown chicken in large skillet. Add tomatosauce, broth and add spices; allow to simmer.
Layer egg plant alternatively with meat mixture in a 9x13" pan.
In a saucepan heat milk over medium heat; slowly add flour. Allow to thicken. Add cheeses. Pour evenly over eggplant and meat in pan.
Put in oven. Cook for approx. 30-45 minutes, or until top browns.
Number of Servings: 8
Recipe submitted by SparkPeople user HAWGWILD1.
Rate This Recipe
Member Ratings For This Recipe
The meat mixture with the cheese was very tasty, but the eggplant ruined everything. The dish ended up just being meat mixed with eggplant pieces, because it didn't hold together in the casserole-ish way that it should have. We picked the eggplant out and put the meat over pasta, which was yummy. - 1/21/11