Meat Moussaka
2
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
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
Uncooked eggplant
1 medium
Table salt
1 tsp(s)
Vegetable oil
1 tbsp(s)
Uncooked lean ground beef
1 pound(s)
Onion
1 small
Garlic
1 clove(s), large
Canned tomato sauce
8 oz
Table wine
⅓ cup(s)
Dried oregano
⅛ tsp(s)
Ground cinnamon
⅛ tsp(s)
Egg whites
1 serving(s), large
Dried parsley
1 tsp(s)
Grated Parmesan cheese
¼ oz
Instructions
1
Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt and let stand 15 minutes.
2
Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.
3
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.
4
Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.
5
Pour remaining 1/2 cup of 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.
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