Roasted Eggplant with Meat Sauce (Moussaka)

January 12, 2014

A rich but healthier italian/greek dish with eggplant stuffed with a delicious meat filling and topped with a savory white sauce.

2 medium eggplants, halved length-wise and roasted until tender
Olive oil
Salt and pepper

For the meat filling
1 pound ground chuck, browned and drained well
1 large onion, chopped fine
2 tablespoons olive oil
1 28-ounce can crushed tomatoes
2 cups baby spinach, chopped
meat of roasted eggplant, chopped
2 tablespoons chopped parsley
1/2 cup red wine or beef broth
Salt and pepper to taste

Thickener for the meat sauce
1 egg, well beaten
1/4 cup grated Parmesan cheese
3 tablespoons bread crumbs
1/2 teaspoon ground nutmeg

For the cream sauce
1/3 cup bread crumbs
3 tablespoons butter
3 tablespoons flour
1-1/2 cups milk, slightly warmed
2 eggs, well-beaten
1/4 cup grated Parmesan cheese
¼-1/2 teaspoon ground nutmeg

Brown meat and onion in the olive oil; add tomatoes, parsley, wine, salt and pepper. Cook slowly until liquid is absorbed; set aside to cool. Make the paste with egg, cheese, nutmeg and 3 tablespoons...
See the full directions on my site

Nutritions

Calories
319

Sodium
424mg
17% DV

Fat
15g
23% DV

Protein
22g
44% DV

Carbs
18g
6% DV

Fiber
2g
11% DV