-
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.
