Moussaka
This recipe comes from one of my best friends, Julia Frey, who happens to be a Culinary Diva. She has taught me that healthy food can be fun to make and taste amazing.
Take it away Julia…
This moussaka features two sh0rtcuts, neither of which sacrifices flavour: the eggplant is broiled rather than fried, and the topping is a mixture of cheese and milk instead of the usual bechamel sauce. ( Lots of calories saved by making those alterations)!!
Serves 4
3 tbsp. olive oil or cooking spray like Pam
1 onion, chopped (I prefer red onions for flavour)
2 cloves garlic, minced or crushed for speedy cooks
1 pound lamb to keep it authentic to the Greek cuisine but I always use extra lean ground beef instead
1/2 cup red wine (optional) but not for me 
1 tbsp. tomato paste
1 1/2 cups crushed tomatoes in thick pure (one 15 oz. can)
1 bay leaf
1 cinnamon stick
1/8 t. ground allspice
salt and pepper to taste
1 eggplant (about 1 pound), peeled and cut in 1/4 inch thick slices
4 oz. low fat cream cheese
1/4 c. milk
1/4 c. grated Parmesan cheese
1. First of all, don’t be put off by the list of ingredients, this recipe is very quick to make!! Heat the broiler. In the large frying pan heat one tablespoon of olive oil and fry onion and garlic until softens for about 3 min. Add the meat and cook until no longer pink, stir in wine, tomato paste, tomatoes, bay leaf, cinnamon, allspice and salt and pepper to taste. Bring to a boil and let it simmer, covered for about 20 min.
2. Brush both sides of the eggplant slices with the remaining olive oil or simply spray with Pam, salt and pepper them as well. Put the slices on a baking sheet and broil them 6 inches from the heat, until browned for about 5 min (watch them carefully they burn very quickly)!! Then take them out flip them on the other side and repeat.
3. In a small saucepan, combine the cream cheese, milk, salt and pepper. Warm over low heat until just melted.
4. Oil an 8-by-8-inch baking dish. Layer half the eggplant slices in the dish, then half the meat sauce. Sprinkle with half the Parmesan. Repeat the layer (just like lasagna). Spoon the cream cheese sauce on top and broil until just starting to brown, 1 to 2 min.
Footnote: If you’ve never cooked with eggplant I beg you to try. When cooked properly it’s deliciously sweet and silky. If your eggplant looks and feels spongy to the touch it’s not done and WILL taste horrible. Put it back in the oven!!!
Serve moussaka with a simple green salad and plenty of red wine.
Recipe adapted from Food and Wine magazine.
{Photo Credit- Photo is from Flicker, so don’t be dismayed if your Moussaka doesn’t look like this}
