Are you like me and love Moussaka? Well, traditional recipes are too rich for me now. The last ten years or so, I have lightened up my eating so much that when I eat something so densely rich, I can only eat a few bites. Faced with a load of eggplant just picked from the garden that morning, I had to start thinking. Enter skinny moussaka. Here's what I did:
8 medium Japanese eggplant, or 2-3 traditional eggplant, peeled and sliced lengthwise into 1/4" slices.
1 1/2 cups marinara sauce
1 pound extra lean hamburger, browned and drained of fat
1 cup low fat feta or ricotta cheese
salt and pepper
2/3 cup non-fat Greek style yogurt
2/3 cup non-fat milk
1/4 cup grated Parmesan cheese
Spray the bottom of a 9x13" pan lightly with Pam. Layer half the sliced, eggplant, top with half marinara sauce, half the hamburger, and half the crumbled feta or ricotta. Salt and pepper the layer. Repeat. Mix topping together and pour evenly over top. Cover with foil and bake at 375 deg. F for about 1 hour. Take off foil and bake another 10 minutes or so until brown on top. Let sit for 10-15 minutes to settle. Freezes well. (Note that there is no need to "sweat" or brown the eggplant slices.)
This eliminates all the oil and butter which traditional recipes rely on, and uses much less dairy too. I wouldn't know how to measure the calories, but I can tell you that is is possible to eat a good big piece and not feel like you are going to explode. I hope you enjoy it, my husband and I both rated it a "ten"!