Original Quick Moussaka

1 extra large eggplant, cut into cubes
olive oil
salt
pepper
2 onions, chopped
2 garlic cloves, chopped
1 - 1.25 lb ground turkey (lean) or lamb
1-28 oz can whole tomatoes, low salt, drained
1 lb bello or whole mushrooms, chopped
3 - 4 tsp tomato paste
1/2 c parsley, chopped
2 tsp. dried oregano
1 tsp. cinnamon (optional)
2 c ricotta cheese, low fat
1/2 c crumbled (or one small block) Feta cheese
1 c Eggbeater (egg subsitute)
1 c grated sharp cheese, 2% milkfat

Preheat oven to 450 F degree. Line a baking sheet with parchment paper. Toss egglant cubes with olive oil, salt, and pepper, and spead on baking sheet in a single layer. Bake 20 to 30 minutes until golden brown. Set aside. In a saucepan, cook olive oil with onions, garlic, mushrooms, and meat until the meat is browned and onions/garlic/mushrooms are softened. Add tomatoes, tomato paste, parsley, oregano, and cinnamon. Crush tomatoes as you stir and simmer for about 15 to 20 minutes. In a medium bowl, combine ricotta cheese, sharp cheese, feta, egg, pinch of salt and pepper. Layer the eggplant, and then the meat and tomato mixture in an oiled 4 quart oven proof casserole dish. Spread the cheese mixture on top. Place in 350F degree oven for 20 minutes until thoroughly heated and bubbling at edges. If top is not browned enough, place under broiler for a few minutes. Let rest and serve. Makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user KABURNYC.