Meat Moussaka

"So delicious! Comes from a Weight Watchers recipe."
 
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Ready In:
1hr 25mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt, cover with paper towels and let stand 15 minutes.
  • Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.
  • In same skillet, sauté beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes.
  • Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.
  • Pour remaining 1/2 cup of tomato sauce into bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes.

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Reviews

  1. Wow this was really good! I made a few changes though, lamb instead of beef, beef stock instead of wine, 1 whole egg. Got an excellent review from my mother too. Not sure about how authentic it is but really a very good lite version.
     
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Tweaks

  1. Wow this was really good! I made a few changes though, lamb instead of beef, beef stock instead of wine, 1 whole egg. Got an excellent review from my mother too. Not sure about how authentic it is but really a very good lite version.
     

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