Moussaka for less
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Eggplant, fresh, 3lbsOnions, raw, 2 smal dicedGarlic, 1 tsp about 2 clovesAllspice, 1 tspCinnamon, ground, 1 tsp*Lamb, Ground, 16 ozRed Ripe Tomatoes, 2 large whole (3" dia)Tomato Paste, 2 tbspRed Wine, 4 fl oz(1/2 cp)Parsley, 3 tbspIngedients for cheese sauce:Butter, unsalted, 4 tbsp (2oz or 1/1 stick)*Flour, white, 1/4 cupMilk, 1%, 2.5 cupNutmeg, ground, 1 tsp(remove)Parmesan Cheese, grated, 1/3 cupEgg, fresh, whole, raw, 2 large lightly beaten
Salt and sweat eggplant then rinse and brown using olive oil cooking spray. Saute onion and garlic in using cooking spray then add lamb and brown. Add Allspice and Cinnamon to mixture. Add tomatoes, tomato paste, Red Wine and parsley to lamb mixture.
Line a deep baking dish with a layer of eggplant, followed by lamb mixture then repeat until lamb is gone. Put leftover eggplant on top.
For the cheese sauce, melt the butter in a suacepan over low heat. Stir in the flour and cook for 1 minute oruntil pale and foaming. Remove the saucepan from the heat and gradually stir in the milk and nutmeg. Salt and pepper to taste. Return the pan to heat and stir constantly until the sauce boils and thickens. Refucve the heat and simmer for 2 minutes. Stir in 1 tablespoon of parmesan until well combined. Stir in the egg just before using.
Pour cheese sauce over tip of eggplant/lamb layers and sprinkle with cheese. Bake at 350 for 1 hour.
Serving Size: cut into 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user IMISSCINCI.
Line a deep baking dish with a layer of eggplant, followed by lamb mixture then repeat until lamb is gone. Put leftover eggplant on top.
For the cheese sauce, melt the butter in a suacepan over low heat. Stir in the flour and cook for 1 minute oruntil pale and foaming. Remove the saucepan from the heat and gradually stir in the milk and nutmeg. Salt and pepper to taste. Return the pan to heat and stir constantly until the sauce boils and thickens. Refucve the heat and simmer for 2 minutes. Stir in 1 tablespoon of parmesan until well combined. Stir in the egg just before using.
Pour cheese sauce over tip of eggplant/lamb layers and sprinkle with cheese. Bake at 350 for 1 hour.
Serving Size: cut into 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user IMISSCINCI.
Nutritional Info Amount Per Serving
- Calories: 488.9
- Total Fat: 30.5 g
- Cholesterol: 147.3 mg
- Sodium: 274.9 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 7.5 g
- Protein: 24.2 g
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