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August 15, 2011

Lamb and Eggplant Moussaka


Lamb Mixture:

Lean ground lamb or beef 1 ½ pounds
Onions 2 cups chopped
Currants or raisins ½ cup dried
Cooking spray
Salt to taste
Oregano dried ½ teaspoon
Ground cinnamon ½ teaspoon
Nutmeg ¼ teaspoon
Black pepper ¼ teaspoon
Diced Tomatoes cans 4
Garlic clove 1 large (chopped)
Eggplants 2 cut length wise into ¼ inch thick slices
Olive oil 1 tablespoon
Baked Potatoes 1 pound peeled and cut into ¼ inch thick slices
Parmesan cheese ¼ cup
Oregano springs optional


Low fat milk 2 cups
Butter 1 tablespoon
Egg whites 3
All purpose flour ¼ cup
Salt to taste


Cook lamb in an oven over medium high heat until browned, stir to crumble. Remove from oven and set aside.
Add onions to a pan coated with cooking spray. Sauté them and then add lamb, currants, salt, oregano, cinnamon, nutmeg, black pepper, tomatoes and garlic. Bring to boil and cook for 30 minutes.
Preheat boiler.


Cook 1 ½ cups milk and butter in a heavy saucepan over medium high heat. Do not boil. Combine ½ cup milk, egg whites, flour and salt in a large bowl, gradually add the hot milk mixture. Stirring constantly, return mixture to pan and cook until thick. Stir constantly. Remove from the heat.
Place half of eggplant slices on a baking sheet coated with cooking spray, brush with 1 ½ teaspoon oil. Broil 4 minutes on each side or until browned. Repeat procedure with remaining eggplant.
Preheat oven to 375 degrees.
Cook potatoes slices in boiling water until tender, drain them. Arrange potatoes in the bottom  of a 13*9 inch baking dish coated with cooking spray. Arrange half of the egg plant over potatoes. Pour 4 cups lamb mixture over egg plant, and sprinkle with 1 tablespoon cheese. Arrange remaining eggplant over cheese. Add remaining lamb mixture. Sprinkle cheese. Spread sauce over cheese and again sprinkle cheese over sauce. Bake it for 45 minutes till golden brown. Lets stand for 15 minutes and garnish with oregano springs.