Gold Medal Moussaka - 18g Carbs, 5g Fiber
From: www.diabeticlivingo
Lean beef and lower-fat dairy products give this traditional Greek
favorite a diabetes-friendly twist.
Servings: 4
Contains Wheat/Gluten
Contains Dairy
Contains Egg
Contains Red Meat
Diabetes-Friendly
Prep Time: 45 min
Cook Time: 25 min
Rest Time: 5 min
Total Time: 1 h 10 min
Cooking spray
1 lb eggplant
1/2 lb beef, lean ground
8 oz tomato sauce with basil, garlic, and oregano
1/8 tsp cinnamon, ground
2 Tbsp butter
2 Tbsp flour, all-purpose
1/4 tsp salt
Dash(es) pepper, black ground
1/2 cup milk, fat-free
1/2 cup yogurt, low-fat plain
1/2 cup ricotta cheese, low-fat
1/3 cup refrigerated or frozen egg product, thawed
Parmesan cheese
1. 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.
2. Meanwhile, in a large skillet, cook ground meat until browned. Drain
off fat. Stir in tomato sauce and 1/8 teaspoon cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until sauce thickens,
stirring occasionally. Divide meat mixture among 4 individual 12- to
14-ounce au gratin or baking dishes. Top with eggplant.
3. In a small saucepan melt butter. Stir in the flour, salt, and pepper.
Add milk and yogurt all at once. Cook and stir over medium heat until
thickened and bubbly; remove from heat. Stir in ricotta cheese. Stir
in egg product. Spoon atop eggplant. Sprinkle lightly with additional
ground cinnamon.
4. Bake, uncovered, about 25 minutes or until heated through. Top with Parmesan, if desired. Let stand 5 minutes before serving.
Servings: 4
Nutrition per Serving:
266 Calories, 12g Total Fat, 7g Saturated Fat, 65mg Cholesterol,
793mg Sodium, 18g Carbs, 5g Dietary Fiber, 24g Protein
Carb Choices: 1
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