Lamb Moussaka

You can never have too many main course recipes, so give Lamb Moussakan a try. This recipe serves 12. One portion of this dish contains approximately 78g of protein, 45g of fat, and a total of 828 calories. For $4.61 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. Only a few people really liked this Mediterranean dish. A mixture of eggplant, parsley, natrel lactose free milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to t

Instructions

1. 1

   CUT eggplant into 1/4" (5mm) thick slices.

2. 2

   Layer in colander, sprinkling each layer with salt.

3. 3

   Let stand 30 minutes.RINSE eggplant; pat dry.

4. 4

   Place in single layer on baking sheet.

5. 5

   Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked.SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes.

6. 6

   Drain off fat.

7. 7

   Add onions, garlic and oregano. Cook on medium for 5 minutes.

8. 8

   Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.White Sauce:MELT margarine in large saucepan.

9. 9

   Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened.

10. 10

    Add salt and nutmeg.

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