Recipe - Cooking Lights Moussaka

1 pound Unpeeled eggplants; (2)
Cut crosswise into 1/4inch
slices
Vegetable cooking spray
2 cup Skim milk
1 sl Onion; (1/4inch thick)
1 Bay leaf
1 1/3 cup Chopped onion
1 pound Lean ground lamb
One half teaspoon Salt; divided
1 teaspoon Pumpkin pie spice
One fourth teaspoon Crushed red pepper
1/8 teaspoon Black pepper
14 One half ounce Nosaltadded whole
tomatoes; (1 can)
Drained and chopped
1 tablespoon Margarine
3 tablespoon Allpurpose flour
1 tablespoon 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, One fourth 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 mediumlow heat; add flour. Cook 1
minute, stirring constantly with a wire whisk. Gradually add scalded milk
and remaining One fourth 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 2inch 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 [4One half x 41/4inch] piece).
Recipe By : Cooking Light, Sept 1993, page 132

Posted to EATL Digest 9 October 96

Date: Wed, 9 Oct 1996 23:50:11 0400

From: "Sharon L. Nardo" snardo@ONRAMP.NET