Moussaka
Moussaka is kinda like a Greek lasagna. I've made this version before from Epicurious but just recently remembered it. It's going on the menu some weekend this spring before it get too warm. Leave yourself a lot of time to put this together. You have to roast the veggies before you assemble it.
Nonstick olive oil spray
2 12-ounce eggplants, peeled, each cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices
1 1/2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
1 pound red-skinned potatoes, cut into 1/4-inch-thick rounds
1 teaspoon olive oil
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons dried oregano
1 pound lean ground beef sirloin or ground round
1 28-ounce can diced tomatoes in juice
3 tablespoons tomato paste
1/2 cup plain dry white breadcrumbs
2 large egg whites, beaten to blend
1/4 teaspoon ground cinnamon
Low-Fat White Sauce**
2 tablespoons grated Parmesan cheese
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 at 425 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.
**Low Fat White Sauce
5 tablespoons all purpose flour
3 cups low-fat (1%) milk
1/4 teaspoon ground nutmeg
1/3 cup grated Parmesan cheese
1 teaspoon butter
Whisk flour in heavy medium saucepan to remove any lumps.
Gradually add 1 cup milk, whisking until smooth.
Add remaining milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes.
Remove from heat. Whisk in Parmesan and butter.
Season with salt and pepper.
Nonstick olive oil spray
2 12-ounce eggplants, peeled, each cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices
1 1/2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
1 pound red-skinned potatoes, cut into 1/4-inch-thick rounds
1 teaspoon olive oil
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons dried oregano
1 pound lean ground beef sirloin or ground round
1 28-ounce can diced tomatoes in juice
3 tablespoons tomato paste
1/2 cup plain dry white breadcrumbs
2 large egg whites, beaten to blend
1/4 teaspoon ground cinnamon
Low-Fat White Sauce**
2 tablespoons grated Parmesan cheese
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 at 425 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.
**Low Fat White Sauce
5 tablespoons all purpose flour
3 cups low-fat (1%) milk
1/4 teaspoon ground nutmeg
1/3 cup grated Parmesan cheese
1 teaspoon butter
Whisk flour in heavy medium saucepan to remove any lumps.
Gradually add 1 cup milk, whisking until smooth.
Add remaining milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes.
Remove from heat. Whisk in Parmesan and butter.
Season with salt and pepper.
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