Healthy Version of Moussaka

Lovely to make ahead...

and after---lovely to eat!

I love Moussaka, but not a huge fan of the fat content. I will be in a bathing suit in a few days, so this is  my healthier version! Enjoy.

Ingredients:

2 medium eggplants, peeled and cut into 1/2 inch thick slices

1tsp salt

Cooking Spray

1 lb extra lean ground chicken

1 small onion- chopped

2 garlic cloves- minced

1 can of tomato sauce

1/3 red wine

1/2 tsp oregano

1/2 tsp cinnamon

1 large egg white, beaten

1 tsp dried parsley

1/4 cup grated fresh Parmesan.

Bechamel Sauce ( light version)

 3 cups skim milk

1/4 cup corn starch

3 large eggs, lightly beaten

1/4 nutmeg.

Fresh Parmesan for top.

Preheat oven to 350F. Place eggplant on paper towels and sprinkle with salt on both sides. Let stand for 15 minutes and then rinse and pat dry.

Spray non-stick frying pan with cooking spray, saute eggplant over medium high heat until lightly browned on each side.  Place on paper towels when done.

In the same pan, saute chicken, onion,  and garlic until meat is cooked through and onion is tender.  Drain any fat ( there shouldn't be much - if any) Stir in 1/2 cup of tomato sauce, wine, parsley, remaining salt, oregano and cinnamon. Simmer for 10 minutes.

Stir egg white into meat mixture, constantly, mix well, Cook for 1 minute.

Pour remaining tomato sauce on bottom of 9X13baking dish. Place 1/2 of the eggplant slices on top of the sauce, then spoon the meat mixture on top.  Place another layer of eggplant. Sprinkle with Parmesan cheese.

Put milk cornstarch and eggs  in sauce pan. Cook over low heat, stirring constantly with a whisk until thickened. 8 minutes. Remove from heat. Stir in Parmesan , nutmeg, season with salt and pepper to taste.

Pour Bechamel sauce over the Moussaka and  bake when ready ( can be stored in the fridge over-night)  Bake until bubbly and set. Approx. 30-40 minutes.