Low Fat Moussaka

24 ounces eggplant sliced 1/2 -inch thick1/2 pound zucchini sliced 1/4 -inch thick1 tablespoon garlic minced2 teaspoons dried oregano1 pound chicken breast ground1 28-ounce can tomatoes in juice3 tablespoons tomato paste1/2 cup plain breadcrumbs2 large egg whites beaten1/4 teaspoon ground cinamon2 tablespoons grated parmesan cheese6 tablespoons flour3 cups 1% milk1/4 teaspoon ground nutmeg1/3 cup grated Parmesan cheese1 large egg beaten

Preheat oven to 425 F. Spray 2 large baking sheets.  Arrange eggplant slices and half the zucchini slices, overlapping slightly, on 1 baking sheet.  Arrange potato and remaining zucchini on the other baking sheet.  Spray with vegetable spray, sprinkle with salt and pepper.  Bake till tender and beginning to brown.  about 30 - 40 minutes.Heat 1 teaspoon oil in large pan.  Add onion and garlic.  Saute until tender.  You may need to add 1 to 2 tablespoons water.  Stir in oregano.  and ground chicken, breaking up with bake of a spoon.  Add tomato with their juice.  Cook for about 15 minutes.  add tomato paste.  Season with salt and pepper.  Remove from heat.  Mix in 1/4 cup breadcrumbs,eggwhites and cinnamon.Spray 13 x 9 x 2 -inch glass baking dish with cooking spray.Sprinkle 1/4 cup breadcrumbs over bottom of dish.  Arrange potatoes in prepared dish.  Spoon half of the chicken mixture over.  Arrange eggplant slices over.  Spoon remaining chicken top with all of the zucchini.Pour warm white sauce over.  sprinkle with 2 tablespoons cheese.  Bake till golden abot 45 min at 375 F.White sauce:  Whisk6 tablespoons flour with 1 cup milk.  Over med heat add remaining milk, whisk while heating about 10 minutes, till thick and bubbling.  Remove from heat .  Whisk in parmesan, egg and season with salt pepper and a dash of nutmeg.

Number of Servings: 8

Recipe submitted by SparkPeople user JSTBKOZ.