Moussaka is GREAT!!

Last night Adrian and I made dinner and yes we decided to make a lighter version of the classic Greek dish...Moussaka. It was a lot of work and took a lot of time but so worth the effort in the end...yummy!!

Here is the recipe hope you enjoy it as much as we did.

You will need:
1 large eggplant about 1 1/2 pounds
cooking spray
1/2 teaspoon of salt
1/2 pound of lean ground lamb
1/2 pound of lean ground turkey
1 cup onion. finely chopped
1 clove garlic, minced
1/4 pound (about 4-5 large mushrooms, coarsely chopped)
1/4 cup red wine
1- 8 ounce can tomato sauce
1 tablespoon dried parsley flakes
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
1/4 teaspoon cinnamon
salt and pepper to taste

Custard Topping:
1 1/2 cups skim milk
1/2 cup egg substitute
1/2 cup grated Parmesan cheese plus 2 tablespoons grated Parmesan

Directions:
1. preheat oven to 400f
2. Cut the ends off the eggplant and slice horizontally into 1/4 inch-thick slices. Line a colander with eggplant slices, sprinkle with salt, and let drain for 30 minutes
3. Coat a large nonstick skillet with cooking spray and cook lamb and turkey over medium heat, stirring vigorously to separate. Brown for about 5 minutes then drain of fat
4. Add onions, garlic, and mushrooms and cook over medium heat about 3 minutes. Add wine, tomato sauce, and seasonings, stir and cook for 2 more minutes
5. To make custard: while eggplant is draining, whisk together milk, egg substitute, and 1/2 cup Parmesan cheese in a medium saucepan. Stirring constantly, simmer over low flame for 5-7 minutes until slightly thickened and reduce by one-third. Remove from heat and set aside
6. To assemble: lightly coat a baking pan with cooking spray.
7. Rinse eggplant and pat dry. Layer 1/2 eggplant on bottom and top with 1/2 lamb/turkey mixture. Layer rest of eggplant and top with remaining meat. Pour custard topping over the top and sprinkle it with 2 tablespoons grated Parmesan cheese.
8. Bake for 45 minutes to 1 hour or until golden

Makes 4 servings
Suggested serving is 1 cup
Recipe from "Eating Well after Weight Loss Surgery"

Hope you enjoy it as much as we did and if you make it with someone it's more fun for sure!