Low-Fat Moussaka
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A italian take on low-fat moussaka, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 eggplants, pared and sliced 1/2-inch thick
- 1 c. bread crumbs
- 1/2 tsp. salt
- 1 c. finely chopped onion
- 1 1/2 lb. lean ground beef
- 1 clove garlic
- 1/2 tsp. cinnamon
- 1/2 tsp. oregano
- 1/2 tsp. salt
- 1 tsp. dried basil leaves
- 2 (8 oz.) cans tomato sauce
- 1 Tbsp. corn oil margarine
- 3 Tbsp. flour
- 1/2 tsp. salt
- pepper
- 1 1/2 c. skim milk
- 1/2 c. liquid egg substitute
- 2/3 c. Parmesan cheese
Method
Preheat oven to 450°.
Combine bread crumbs and salt.
Coat eggplant.
Spray with nonstick vegetable spray.
Place on baking sheet.
Bake 15 minutes until eggplant soft and crumbs slightly brown.
Set aside.
Save leftover crumbs.
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