Hearty Moussaka with Low-Fat White Sauce Recipe

Name: Hearty Moussaka with Low-Fat White Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 whole 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

Servings: persons

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 whole 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

1
Preheat oven to 425F.
2
Spray 2 large baking sheets with olive oil spray.
3
Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet.
4
Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet.
5
Spray vegetables generously with olive oil spray.
6
Sprinkle with salt and pepper.
7
Bake until tender and beginning to brown, about 40 minutes.
8
Remove from oven and cool.
9
Reduce oven temperature to 375F.
10
Heat 1 teaspoon oil in large nonstick skillet over medium heat.
11
Add onion and garlic; saute until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes.
12
Stir in oregano.
13
Add beef; saute until brown, breaking up with back of spoon.
14
Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon.
15
Simmer until mixture thickens slightly, about 15 minutes.
16
Season to taste with salt and pepper.
17
Remove from heat.
18
Mix in 1/4 cup breadcrumbs, egg whites and cinnamon.
19
Spray 13x9x2-inch glass baking dish with olive oil spray.
20
Sprinkle 1/4 cup breadcrumbs over bottom of dish.
21
Arrange potatoes in prepared dish.
22
Spoon half of beef mixture over.
23
Arrange eggplant slices over.
24
Spoon remaining beef mixture over.
25
Top with all of zucchini, overlapping slightly if necessary.
26
Pour warm Low-Fat White Sauce over moussaka.
27
Sprinkle 2 tablespoons cheese over.
28
Bake until top is golden brown, about 55 minutes.
29
Let stand 15 minutes.
30
Cut into squares and serve.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Hearty Moussaka with Low-Fat White Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hearty Moussaka with Low-Fat White Sauce

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