HEARTY MOUSSAKA WITH LOW-FAT WHITE SAUCE
Categories Beef Potato Tomato Vegetable Bake Low Fat Dinner Casserole/Gratin Ground Beef Zucchini Winter Healthy Potluck Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray. Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet. Spray vegetables generously with olive oil spray. Sprinkle with salt and pepper. Bake until tender and beginning to brown, about 40 minutes. Remove from oven and cool. Reduce oven temperature to 375°F.
- Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes. Stir in oregano. Add beef; sauté until brown, breaking up with back of spoon. Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon. Simmer until mixture thickens slightly, about 15 minutes. Season to taste with salt and pepper. Remove from heat. Mix in 1/4 cup breadcrumbs, egg whites and cinnamon.
- Spray 13x9x2-inch glass baking dish with olive oil spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Arrange potatoes in prepared dish. Spoon half of beef mixture over. Arrange eggplant slices over. Spoon remaining beef mixture over. Top with all of zucchini, overlapping slightly if necessary.
- Pour warm Low-Fat White Sauce over moussaka. Sprinkle 2 tablespoons cheese over. Bake until top is golden brown, about 55 minutes. Let stand 15 minutes. Cut into squares and serve.
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Bacon Bitz
[email protected]This recipe was a disaster! The eggplant was undercooked and the sauce was bland. I would not recommend this recipe to anyone.
Barikisu Abdul rauf
[email protected]Overall, this was a great recipe. I would definitely recommend it to others.
Daham Prabashvara
[email protected]Not a fan of the low-fat white sauce. I think it would be better with a traditional béchamel sauce.
ogunwole peter
[email protected]The low-fat white sauce was a great way to lighten up this classic dish without sacrificing any flavor.
Joshua Tetteh
[email protected]I'll definitely be making this again. It was a great way to use up some leftover eggplant.
Tharu Mini
[email protected]Amazing!
Farhad wafa
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning. Also, the eggplant was a bit too soggy.
Gurpal Bachu
[email protected]Meh.
alfalah market
[email protected]This was the first time I've ever made moussaka and it turned out great! The instructions were easy to follow and the dish was delicious. I especially liked the low-fat white sauce. It was a great way to make the dish healthier without sacrificing an
Senci
[email protected]I tried this recipe last night and it was a hit! My family loved the creamy white sauce and the tender eggplant. The only thing I would change is to add a bit more salt and pepper to the sauce. Otherwise, it was perfect!
Elijah Gooden
[email protected]This moussaka recipe is amazing! The low-fat white sauce is a great way to lighten up the dish without sacrificing any flavor. The eggplant and potatoes were cooked perfectly, and the overall texture was fantastic. I will definitely be making this ag