Moussaka - A Greek Casserole

Moussaka - greek casserole (compliments of weight watchers)


1 medium eggplant(s), peeled and cut into 1/2-inch-thick slices
1 tsp table salt
1 Tbsp vegetable oil
1 pound lean ground beef
1 small onion, chopped
1 medium garlic clove, finely chopped
8 oz canned tomato sauce
1/3 cup wine, red
1 tsp dried parsley
1/8 tsp dried oregano
1/8 tsp ground cinnamon
1 large egg white, beaten
1/4 cup grated Parmesan cheese


Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt and let stand 15 minutes.
Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.
In the same skillet, sauté beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes.
Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.

Pour remaining 1/2 cup of tomato sauce into bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes. Slice into 6 pieces and serve.