Lamb Moussaka

Yield: 10 servings
Source: Jan/Feb 2003 Cooking Light Magazine
Comments from a CA Kitchen: This takes time to prepare but was a big hit. I upped the servings from 8 to ten to reduce the HUs. One tenth of this dish is still a very hearty portion. Served with a classic Greek salad.


Lamb mixture:
1-1/2 pounds lean ground lamb or beef
2 cups chopped onion
Cooking spray
1/2 cup dried currants or raisins
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
4 (14.5-ounce) cans diced tomatoes, undrained
1 large garlic clove, minced

2 cups 1% low-fat milk, divided
1 tablespoon butter or stick margarine
3 large egg whites
1/4 cup all-purpose flour
1/2 teaspoon salt

Remaining ingredients:
2 (1-1/4-pound) eggplants, cut lengthwise into 1/4-inch-thick slices
1 tablespoon olive oil, divided
1 pound peeled baking potatoes, cut into 1/4-inch-thick slices
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
Oregano sprigs (optional)


  1. To prepare lamb mixture, cook lamb in a large Dutch oven over medium-high heat until browned; stir to crumble. Remove from pan; drain. Set aside. Wipe skillet with paper towels.
  2. Add onion to pan coated with cooking spray; saute 5 minutes. Add lamb, currants, and next 7 ingredients (currants through garlic); bring to a boil. Cook until thick (about 30 minutes).
  3. Preheat broiler.
  4. To prepare sauce, cook 1-1/2 cups milk and butter in a heavy saucepan over medium-high heat to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 1/2 cup milk, egg whites, flour, and 1/2 teaspoon salt in a large bowl; gradually add the hot milk mixture to the egg white mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook until thick (about 15 minutes), stirring constantly. Remove from heat.
  5. Place half of eggplant slices on a baking sheet coated with cooking spray, and brush with 1-1/2 teaspoons oil. Broil 4 minutes on each side or until browned. Repeat procedure with remaining eggplant and 1-1/2 teaspoons oil.
  6. Preheat oven to 375 degrees.
  7. Cook potato slices in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
  8. Arrange potatoes in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half the eggplant slices over potatoes. Pour 4 cups lamb mixture over eggplant, and sprinkle with 1 tablespoon cheese. Arrange remaining eggplant over cheese, and top with the remaining lamb mixture. Sprinkle with 1 tablespoon cheese. Spread sauce over cheese, and sprinkle with 2 tablespoons cheese. Bake at 375 degrees for 45 minutes or until top is golden brown. Let stand 15 minutes. Garnish with oregano sprigs, if desired.


Healthy Units: 8 per serving
calories: 374 carbohydrates: 40.4 g cholesterol: 69 fat: 11.7 g sodium: 933 mg protein: 28.1 g calcium: 200 mg iron: 3.5 mg fiber: 4.7 g

Back to Recipes in Alpha Order
Back to Recipes by Type