Cooking Light's Moussaka
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Cooking Light's Moussaka
  Greek    Eggplant    Lamb  
Last updated 6/12/2012 1:17:41 AM. Recipe ID 48180. Report a problem with this recipe.
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      Title: Cooking light's moussaka
 Categories: Meats
      Yield: 6 Servings
 
      1 lb Unpeeled eggplants; (2)
           Cut crosswise into 1/4-inch
           -slices
           Vegetable cooking spray
      2 c  Skim milk
      1 sl Onion; (1/4-inch thick)
      1    Bay leaf
  1 1/3 c  Chopped onion
      1 lb Lean ground lamb
    1/2 ts Salt; divided
      1 ts Pumpkin pie spice
    1/4 ts Crushed red pepper
    1/8 ts Black pepper
 14 1/2 oz No-salt-added whole
           -tomatoes; (1 can)
           Drained and chopped
      1 tb Margarine
      3 tb All-purpose flour
      1 tb Grated Parmesan cheese
 
  Arrange half of eggplant slices in a single layer on a baking sheet
  coated with cooking spray. Broil 3 inches from heat 5 minutes on each
  side or until lightly browned. Repeat procedure with remaining
  eggplant slices; set aside.
  
  Combine milk, onion slice, and bay leaf in a heavy saucepan; cook over
  medium heat to 180 deg or until tiny bubbles form around edges of pan.
  Discard onion slice and bay leaf; set scalded milk aside.
  
  Coat a nonstick skillet with cooking spray; place over medium heat
  until hot. Add chopped onion; saute 5 minutes. Add lamb, 1/4 teaspoon
  salt, and next 3 ingredients; cook 8 minutes or until lamb is
  browned, stirring to crumble.
  
  Drain; wipe pan drippings from skillet with a paper towel. Return meat
  mixture to skillet, and add tomatoes. Cook 5 minutes over medium heat
  or until most of liquid evaporates, and set aside.
  
  Melt margarine in a medium saucepan over medium-low heat; add flour.
  Cook 1 minute, stirring constantly with a wire whisk. Gradually add
  scalded milk and remaining 1/4 teaspoon salt; cook mixture 5 minutes
  or until slightly thickened, stirring constantly. Remove from heat,
  and set aside.
  
  Arrange half of eggplant in the bottom of a 13- x 9- x 2-inch baking
  dish coated with cooking spray; top with half of meat mixture. Repeat
  procedure with remaining eggplant and meat mixture. Pour sauce over
  meat mixture, and sprinkle with cheese.
  
  Bake, uncovered, at 350 deg for 45 minutes or until thoroughly heated.
  Yield: 6 servings (serving size: 1 [4-1/2- x 4-1/4-inch] piece).
  




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Recipe ID 48180 (Apr 03, 2005)

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