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Low Fat Moussaka

Chef.Reff's picture
Ingredients
  Lean ground lamb/Ground turkey 1 1⁄2 Pound
  Onions 2
  Tomatoes 4
  Parsley 3 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Tomato paste 3 Tablespoon (For Garnish)
  Eggplant 1 Large
  Bread crumbs 1⁄2 Cup (8 tbs)
  Wheat germ 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven at 350°.
2. Peel and slice eggplant into thin slices, about 1/2 inch.

MAKING
3. In a large non-stick skillet, cook meat while breaking it using a fork.
4. Add the excess fat.
5. Stir in onions, tomatoes, parsley, cinnamon, nutmeg, and pepper.
6. Pour water and tomato paste.
7. Add some meat mixture. Cover the pan and simmer for 20 minutes.
8. Take an 8 x 12-inch baking pan and pour some of the meat/sauce in the mixture.
9. Place a layer of eggplant slices side by side in the baking pan.
10. Pour more sauce on the top.
11. Keep on arranging the pan with eggplant layers and thin sauce layers. End the preparation with a layer of sauce.
12. Pour in bread crumbs and wheat germ.
13. Place the baking pan in the oven for 1 hour.

SERVING
14. Serve hot in a serving dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Preparation Time: 
35 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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