This Middle Eastern dish is most often made with ground meat and eggplant (or potatoes) and topped with a thick béchamel sauce. To reduce fat and calories, our makeover moussaka recipe uses fat-free milk, low-fat yogurt, and light ricotta cheese for the topping, but even with those subtitutions, it still delivers on taste! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Lightly coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add eggplant; cook about 6 minutes or until tender, stirring frequently. Set aside.

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  • Meanwhile, cook ground beef (or lamb) in a large skillet until browned. Drain off fat. Stir in tomato sauce and 1/8 teaspoon cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for about 8 minutes or until the sauce thickens, stirring occasionally. Divide the meat mixture among four individual 12- to 14-ounce au gratin or baking dishes. Top with the eggplant.

  • Melt butter in a small saucepan. Stir in flour, salt, and pepper. Add milk and yogurt all at once. Cook and stir over medium heat until thick and bubbly; remove from heat. Stir in ricotta cheese. Stir in egg product. Spoon atop the eggplant and sprinkle lightly with additional ground cinnamon.

  • Bake, uncovered, about 25 minutes or until heated through. Top with Parmesan, if desired. Let stand 5 minutes before serving.

Nutrition Facts

266 calories; 13 g total fat; 6 g saturated fat; 62 mg cholesterol; 609 mg sodium. 18 g carbohydrates; 4 g fiber; 19 g protein; 4 mcg folate;