(lighter) Lamb Moussaka

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium eggplant, cut into 1/4 inch slices (or 3 zucchinis, cut in 1/4-inch slices)
• 1/2 cup beef broth, sodium reduced preferred
• 1 cup onion, chopped
• 3 garlic cloves, crushed (optional)
• 6 ounces ground lamb
• 1/2 cup reduced-fat feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 teaspoons fresh mint, chopped
• 1 tablespoon margarine
• 1 tablespoon flour (add a bit more if you want the sauce thicker)
• 1 1/2 cups skim milk
• 1 cup reduced-sodium beef broth

Recipe

• 1 prepare the sauce: melt margarine in a medium saucepan over medium heat.
• 2 add flour, cook stirring for about 3 minutes.
• 3 add milk and broth, stirring until the mixture thickens, about 5 minutes.
• 4 spray a medium baking dish with veggie spray.
• 5 spray a large skillet with veggie spray add eggplant (zucchini) and the beef broth.
• 6 cook over medium heat stirring until tender about 8 minutes.
• 7 remove eggplant and broth.
• 8 spray the pan again and add the onions and garlic; cook until golden, add lamb.
• 9 cook stirring until no longer pink about 10 minutes.
• 10 drain off any fat and add feta, parsley and mint.
• 11 preheat oven to 350°f.
• 12 spoon half the eggplant into the prepared dish.
• 13 top with the lamb mixture.
• 14 then add remaining eggplant.
• 15 pour sauce over top.
• 16 bake for 30 minutes and serve.