Moussaka
2 large eggplants, peeled and cut into 1/2 inch slices
1/4 cup extra-virgin olive oil
2 pounds ground beef or lamb
1 large onion, finely chopped
2 garlic cloves, minced
2/3 cup dry red wine
1 8-oz. can tomato sauce
1/4 cup fresh parsley, minced
1/2 tsp. dried oregano
1/4 tsp. ground cinnamon
Salt and pepper to taste
1 egg, beaten
1/3 cup butter
1/3 cup flour
2 cups milk
2 eggs, beaten
2/3 cup fresh Parmesan cheese, grated
Brush eggplant slices with olive oil and brown on both sides in a large skillet. Place browned eggplant slices on paper towels to drain. Brown ground beef or lamb in the same skillet and add onion and garlic. Add red wine, tomato sauce, parsley, oregano, cinnamon and salt and pepper and allow to simmer for over low-heat 15 minutes. Add 1 beaten egg to mixture and mix well. In a separate pan, melt butter and add flour and milk and stir until mixture starts to thicken. Add remaining 2 beaten eggs to mixture. In a 13 x 9 inch baking dish, place half the eggplant slices along the bottom. Pour meat mixture over eggplant. Place the other half of the eggplant slices over meat mixture and top with butter, flour and egg mixture. Sprinkle with Parmesan cheese and more ground cinnamon if desired. Bake at 350 degrees for 45 minutes. Allow to cool slightly before slicing and serving.
The Skinny: Use lean beef or lamb, your favorite egg substitute and low fat milk.
