Sbd Veggie Moussaka

Description

Moussaka is delish, but it's soo fattening. Sbd not only cuts the carbs out of it, but also lowers the fat to make it a healthy dish! (healthy and moussaka in the same sentence, how do you like that?)

Ingredients

• Eggplant
• Extra Virgin Olive Oil
• Onion
• Garlic Cloves
• Lentils
• Diced Tomatoes
• Parsley
• Dried Oregano
• Ground Cinnamon
• Salt
• Fresh Ground Black Pepper
• Fat-free Half-and-half
• Egg Substitute
• Parmesan Cheese
• Nutmeg

Instructions

1. Heat the oven to 425 degrees f
2. Lightly coat eggplant slices with olive oil and arrange on a baking sheet
3. Bake until softened and golden turning once, 15 to 20 minutes
4. Reduce oven to 350 degrees f
5. In a large saucepan, heat oil over medium heat
6. Add onion and garlic
7. Cook, stirring occasionally, until onion is translucent, about 5 minutes
8. Add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper
9. Bring to a simmer and cook until thickened, about 20 minutes
10. While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, egg beaters 1 / 8 cup of the cheese, and nutmeg
11. Lightly coat an 8- by 8-inch baking dish with cooking spray
12. Arrange one-third of the eggplant slices in a single layer in the dish
13. Spread half of the lentil mixture over the top
14. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant
15. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tbsp cheese
16. Cover with aluminum foil
17. Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top
18. Let stand for 15 minutes before cutting
19. Serve warm
20. Reheats beautifully