White Bean Moussaka

Directions

• Step 1

  Coat each eggplant slice on both sides with cooking spray. Arrange the eggplant slices in a single layer on an extra-large baking sheet. Broil the eggplant slices 4 to 5 inches from the heat for 4 to 6 minutes or just until tender, turning once. Set aside.

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• Step 2

  For the bean mixture, coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add onion and garlic to skillet. Cook for 4 to 5 minutes or just until tender, stirring frequently. Add beans, undrained tomatoes, tomato paste, cinnamon, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened, stirring occasionally.

• Step 3

  For the white sauce, melt butter in a medium saucepan over medium heat. Stir in flour and salt. Stir in milk all at once. Cook and stir over medium heat until thick and bubbly. Remove from heat; stir in nutmeg.

• Step 4

  Coat a 3-quart rectangular baking dish with cooking spray. Arrange half of the eggplant slices in the prepared dish. Spread the bean mixture over the eggplant; top with the remaining eggplant slices. Carefully pour the white sauce on top, spreading evenly to cover.

• Step 5

  Combine breadcrumbs and oil in a medium bowl. Sprinkle over the white sauce mixture.

• Step 6

  Bake in a 350 degrees F oven for 30 to 35 minutes or until heated through and the breadcrumbs are golden brown.