Description
I don't think this recipe is as good as some moussaka but if is lighter than most recipes and still tasty. Six ounces of ground lamb serves 6 persons, not bad.
Ingredients
- Eggplant
- Beef Broth
- Onion
- Garlic Cloves
- Ground Lamb
- Reduced-fat Feta Cheese
- Fresh Parsley
- Of Fresh Mint
- Margarine
- Flour
- Skim Milk
- Reduced-sodium Beef Broth
Instructions
- Prepare the sauce: melt margarine in a medium saucepan over medium heat
- Add flour, cook stirring for about 3 minutes
- Add milk and broth, stirring until the mixture thickens, about 5 minutes
- Spray a medium baking dish with veggie spray
- Spray a large skillet with veggie spray add eggplant and the beef broth
- Cook over medium heat stirring until tender about 8 minutes
- Remove eggplant and broth
- Spray the pan again and add the onions and garlic
- Cook until golden, add lamb
- Cook stirring until no longer pink about 10 minutes
- Drain off any fat and add feta, parsley and mint
- Preheat oven to 350f
- Spoon half the eggplant into the prepared dish
- Top with the lamb mixture
- Then add remaining eggplant
- Pour sauce over top
- Bake for 30 minutes and serve