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Ingredients
- 4 lrg eggplants
- 1/2 c. extra virgin olive oil
- Salt to taste
- Freshly-grnd black pepper to taste
- 4 x onions minced
- 6 x garlic cloves minced
- 1 can whole, peeled tomatoes - (28 ounce)
- 1/4 c. parsley
- 2 Tbsp. oregano
- 1/2 tsp cinnamon
- 2 Tbsp. red wine vinegar
- 2 lb grnd lamb
- 1/2 c. white wine
- 1 pch nutmeg
- 4 Tbsp. butter plus extra for
- baking
- 4 Tbsp. flour
- 2 c. scalded lowfat milk
- 4 x Large eggs
- 10 Tbsp. bread crumbs
- 1 c. grated Parmesan cheese
Directions
- Prick eggplants several times with a fork. On a large baking sheet, roast eggplants in 400 degree oven till soft, 35 to 45 min, turning frequently to prevent charring. Cold and slice eggplants into 1/2-inch pcs. In a saute/fry pan heat 1/4 c. extra virgin olive oil and brown eggplant slices, 1 to 2 min per side. Drain on paper towels and sprinkle with salt.
- Prepare tomato sauce: In a saucepan heat 1 Tbsp. extra virgin olive oil over medium heat, add in 1 minced onion and 2 minced garlic cloves and saute/fry till tender. Add in tomatoes and their liquid, squeezing them with your hands into coarse chunks. Add in parsley, pepper, oregano, cinnamon and vinegar. Bring tomato sauce to a boil, reduce heat to simmering and cook, uncovered, till thickened, about 25 min. This yields about 3 1/2 c. sauce.
- Prepare lamb: Heat 1 Tbsp. of extra virgin olive oil with onions and garlic over medium-high heat; saute/fry till tender, 5 min. Add in lamb and brown well, breaking up pcs with a wooden spoon. Add in wine, bring to a boil and cook till wine has nearly evaporated. Season meat with salt, pepper and nutmeg and stir in 1/2 c. tomato sauce. Bring to a boil, reduce heat and simmer 1 hour.
- Prepare bechamel: In a saucepan heat butter over medium-low heat and gradually whisk in flour. Cook 1 minute, whisking constantly, but don't let roux brown. Slowly whisk in hot lowfat milk. Bring sauce to a slow boil, whisking constantly, reduce heat to barely simmering and cook 25 min, stirring frequently, till smooth and thickened. Season with salt, pepper and nutmeg. Let cold slightly. In a bowl beat Large eggs and whisk in a spoonful of sauce to hot. Whisk in remaining sauce in a thin stream and adjust seasoning, if needed.
- Preheat oven to 350 degrees.
- Assemble moussaka: In a large baking dish (18- by 8- by 3-inches) sprinkle 2 Tbsp. bread crumbs and cover proportionately with half of eggplant. Drain as much oil from meat mix as possible and spread over eggplant; top with half of Parmesan, then with half of remaining bread crumbs. Layer remaining eggplant, then bechamel sauce, remaining Parmesan and remaining bread crumbs in even layers. Dot top generously with butter. Bake 45 min till bubbly and top is well-browned. If necessary, brown top briefly under a preheated broiler.
- Cold slightly and cut into 3-inch squares to serve. Serve with extra tomato sauce, if you like.
- This recipe yields 15 to 18 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 12 servings | |
| Calories 460 | |
| Calories from Fat 285 | 62% |
| Total Fat 31.88g | 40% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 282mg | 12% |
| Potassium 669mg | 19% |
| Total Carbs 20.48g | 5% |
| Dietary Fiber 5.6g | 19% |
| Sugars 7.48g | 5% |
| Protein 22.1g | 35% |
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