Meat Moussaka

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recipe: main meals

meat moussaka

Prep Time | 20 min

Cook Time | 50 min

Level of Difficulty | Moderate

main meals | This Greek casserole is perfect for a cold winter night. We tinkered with the sauce to create a wonderful hearty variation without all of the fat!

Ingredients

1 medium eggplant(s), peeled and cut into 1/2-inch-thick slices1 tsp table salt1 tbsp vegetable oil1 lb(s) lean ground beef1 small onion(s), chopped1 medium garlic clove(s), finely chopped8 oz canned tomato sauce 1/3 cup(s) wine, red1 tsp dried parsley 1/8 tsp dried oregano 1/8 tsp ground cinnamon1 large egg white(s), beaten 1/4 cup(s) grated Parmesan cheese

Instructions

Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt and let stand 15 minutes.Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 ½ minutes on each side. Drain on paper towels; set aside.

In the same skillet, sauté beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes.Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.Pour remaining 1/2 cup tomato sauce on bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes. Slice into 6 pieces and serve.

POINTS

Serves | 6

POINTS per serving | 6

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