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Skillet Moussaka

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Ingredients
  Eggplant 1 Medium
  All purpose flour 1 1⁄2 Tablespoon
  Lean ground lamb 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Bottled minced garlic 2 Teaspoon
  Tomato 26 Ounce
  Garlic onion pasta sauce 1 Cup (16 tbs)
  White cream sauce mix 1 3⁄4 Ounce (1 Package)
  Fat free milk 2 Ounce (2 Tablespoon)
  Grated fresh parmesan cheese 1⁄2 Cup (8 tbs)
Directions

1. Peel eggplant, cut into 1/2-inch pieces to measure 4 1/2 cups. Combine eggplant and flour in a zip-top plastic bag, seal bag, and shake to coat.
2. Cook lamb, onion, cinnamon, and garlic in a large nonstick skillet over medium heat until lamb is browned, stirring to crumble. Drain and
return lamb mixture to skillet. Add eggplant, cook 6 minutes or until tender, stirring occasionally. Stir in pasta sauce. Reduce heat, and simmer, uncovered, 5 minutes.
3. Combine 1/2 cup white cream sauce mix and milk in a small saucepan, stirring with a whisk until well blended. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer 1 minute, stirring constantly. Pour white cream sauce evenly over lamb mixture in skillet,- sprinkle evenly with Parmesan cheese. Cover and cook over medium heat 5 minutes or until cheese melts.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Eggplant
Interest: 
Healthy

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