Lighter Lamb Moussaka

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I don't think this recipe is as good as some moussaka but if is lighter than most recipes and still tasty. Six ounces of ground lamb serves 6 persons, not bad.

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Steps

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Prepare the sauce: melt margarine in a medium saucepan over medium heat.

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Add flour , cook stirring for about 3 minutes.

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Add milk and broth , stirring until the mixture thickens , about 5 minutes.

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Spray a medium baking dish with veggie spray.

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Spray a large skillet with veggie spray add eggplant and the beef broth.

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Cook over medium heat stirring until tender about 8 minutes.

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Remove eggplant and broth.

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Spray the pan again and add the onions and garlic.

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Cook until golden , add lamb.

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Cook stirring until no longer pink about 10 minutes.

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Drain off any fat and add feta , parsley and mint.

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Preheat oven to 350f.

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Spoon half the eggplant into the prepared dish.

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Top with the lamb mixture.

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Then add remaining eggplant.

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Pour sauce over top.

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Bake for 30 minutes and serve.

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Ingredients

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eggplant, beef broth, onion, garlic cloves, ground lamb, reduced-fat feta cheese, fresh parsley, of fresh mint, margarine, flour, skim milk, reduced-sodium beef broth