Photo of Eggplant moussaka by WW

Eggplant moussaka

5
5
3
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Moderate
This tasty Greek classic is great with eggplant.

Ingredients

sebago potato

400 g, desiree

eggplant

2 small, trimmed, thinly sliced horizontally

whole tomato canned in tomato juice

400 g, diced and peeled

Bega Country Light Cheese, Tasty, 50% Less Fat, Grated

30 g

reduced fat oil spread

2 tbs

plain flour

2 tbs

skim milk

1 cup(s)

Instructions

  1. Wash potatoes and prick 3 times on each side with a skewer. Microwave on HIGH/100% for 4 minutes or until just tender. Cool and slice thinly.
  2. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Put eggplant slices onto prepared trays. Spray with oil. Bake for 15 minutes or until tender.
  3. Arrange half the eggplant slices in a single layer over the base of a lasagne dish, overlapping slightly. Top with one sliced potato. Spoon over half the tomatoes and a tablespoon of the grated tasty cheese. Repeat with remaining eggplant, potato, tomatoes and cheese.
  4. To make white sauce, melt spread in a small saucepan. Sprinkle flour over melted spread and cook, stirring, for 1 minute. Remove pan from heat. Slowly stir in the milk. Return to the heat and bring to the boil, stirring continuously. Simmer for 1 minute.
  5. Spoon white sauce over top of moussaka, spreading evenly. Sprinkle over remaining grated cheese and parmesan. Bake for 25 minutes or until golden. Serve.

Start eating better than ever!