Side Pannel
Cooking Light's Moussaka
Ingredients List
- 1 lb Unpeeled eggplants; (2)
- Cut crosswise into 1/4-inch
- -slices
- Vegetable cooking spray
- 2 c Skim milk
- 1 sl Onion; (1/4-inch thick)
- 1 Bay leaf
- 1 1/3 c Chopped onion
- 1 lb Lean ground lamb
- 1/2 ts Salt; divided
- 1 ts Pumpkin pie spice
- 1/4 ts Crushed red pepper
- 1/8 ts Black pepper
- 14 1/2 oz No-salt-added whole
- -tomatoes; (1 can)
- Drained and chopped
- 1 tb Margarine
- 3 tb All-purpose flour
- 1 tb Grated Parmesan cheese
Directions
Arrange half of eggplant slices in a single layer on a baking sheet coated
with cooking spray. Broil 3 inches from heat 5 minutes on each side or
until lightly browned. Repeat procedure with remaining eggplant slices; set
aside.
Combine milk, onion slice, and bay leaf in a heavy saucepan; cook over
medium heat to 180 deg or until tiny bubbles form around edges of pan.
Discard onion slice and bay leaf; set scalded milk aside.
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add chopped onion; saute 5 minutes. Add lamb, 1/4 teaspoon salt, and
next 3 ingredients; cook 8 minutes or until lamb is browned, stirring to
crumble.
Drain; wipe pan drippings from skillet with a paper towel. Return meat
mixture to skillet, and add tomatoes. Cook 5 minutes over medium heat or
until most of liquid evaporates, and set aside.
Melt margarine in a medium saucepan over medium-low heat; add flour. Cook 1
minute, stirring constantly with a wire whisk. Gradually add scalded milk
and remaining 1/4 teaspoon salt; cook mixture 5 minutes or until slightly
thickened, stirring constantly. Remove from heat, and set aside.
Arrange half of eggplant in the bottom of a 13- x 9- x 2-inch baking dish
coated with cooking spray; top with half of meat mixture. Repeat procedure
with remaining eggplant and meat mixture. Pour sauce over meat mixture, and
sprinkle with cheese.
with cooking spray. Broil 3 inches from heat 5 minutes on each side or
until lightly browned. Repeat procedure with remaining eggplant slices; set
aside.
Combine milk, onion slice, and bay leaf in a heavy saucepan; cook over
medium heat to 180 deg or until tiny bubbles form around edges of pan.
Discard onion slice and bay leaf; set scalded milk aside.
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add chopped onion; saute 5 minutes. Add lamb, 1/4 teaspoon salt, and
next 3 ingredients; cook 8 minutes or until lamb is browned, stirring to
crumble.
Drain; wipe pan drippings from skillet with a paper towel. Return meat
mixture to skillet, and add tomatoes. Cook 5 minutes over medium heat or
until most of liquid evaporates, and set aside.
Melt margarine in a medium saucepan over medium-low heat; add flour. Cook 1
minute, stirring constantly with a wire whisk. Gradually add scalded milk
and remaining 1/4 teaspoon salt; cook mixture 5 minutes or until slightly
thickened, stirring constantly. Remove from heat, and set aside.
Arrange half of eggplant in the bottom of a 13- x 9- x 2-inch baking dish
coated with cooking spray; top with half of meat mixture. Repeat procedure
with remaining eggplant and meat mixture. Pour sauce over meat mixture, and
sprinkle with cheese.
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