Moussaka

Name: Moussaka
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 305 grams reduced-fat, reduced-sodium cream of mushroom soup; 2 Tbsps fine, dry breadcrumbs; 680 grams small eggplants (about each); 1 teaspoon ground cinnamon; 454 grams lean ground lamb (or ground round); 2 Tbsps freshly grated Parmesan cheese; 1 teaspoons pepper; 780 grams fat-free chunky spaghetti sauce with mushrooms; 79 milliliters water

You can never have too many main course recipes, so give Moussakan a try. This recipe serves 6. One portion of this dish contains roughly 19g of protein, 18g of fat, and a total of 304 calories. If you have ground lamb, ground cinnamon, pepper, and a few other ingredients on hand, you can make it. To use up the dry breadcrumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Peel eggplants, and cut crosswise into 1/4-inch-thick slices.

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Eggplant

Place on a large baking sheet coated with cooking spray. Coat slices with cooking spray.

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Cooking Spray

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Baking Sheet

Bake at 375 for 25 minutes or until eggplant is tender and lightly browned, turning once.

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Eggplant

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Oven

Let cool slightly.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

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Cooking Spray

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Frying Pan

Add meat, and cook until browned, stirring until it crumbles.

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Meat

Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

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Paper Towels

Frying Pan

Return meat to skillet; add spaghetti sauce, cinnamon, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until meat mixture is thickened, stirring occasionally.

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Pasta Sauce

Cinnamon

Pepper

Meat

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Frying Pan

Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray; place half of eggplant slices in dish; top with half of meat mixture. Repeat layers with remaining eggplant slices and remaining meat mixture.

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Cooking Spray

Eggplant

Meat

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Baking Pan

Combine soup and water in a medium bowl, stirring until smooth; pour over meat mixture.

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Water

Meat

Soup

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Bowl

Combine breadcrumbs and cheese in a small bowl.

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Breadcrumbs

Cheese

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Bowl

Sprinkle crumb mixture over soup mixture.

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Soup

Bake, uncovered, at 375 for 25 minutes or until browned and bubbly.

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Oven

Equipment

Ingredients

Servings:

305grams

reduced-fat, reduced-sodium cream of mushroom soup 2Tbsps

fine, dry breadcrumbs 680grams

small eggplants (about each)1teaspoon

ground cinnamon 454grams

lean ground lamb (or ground round)2Tbsps

freshly grated Parmesan cheese 1teaspoons

pepper 780grams

fat-free chunky spaghetti sauce with mushrooms 79milliliters

water

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are my top picks for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb.

Ripe raspberry and damson plum fruit commingle on the palate with hints of vanilla and nutmeg.This crowd-pleaser is a great match for roasted pork. Please serve with a slight chill.