Special Diets: Moussaka by Recipe Cottage

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	Moussaka

		Moussaka 2 eggplant, thinly sliced 2 onion, thinly sliced 4 cloves garlic, chopped 1 lb lamb cutlets, ground 14 oz tomatoes, diced 1 tbsp oregano 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp cumin 1 tsp salt 1 tsp fresh ground pepper 1/2 c red wine 1 pkg Butter Buds 2 c skim milk 4 tbsps flour 2 tbsps nonfat American cheese, grated 4 tbsps nonfat Parmesan cheese, grated 4 tbsps bread crumbs Peel eggplants and slice 1/4 inch thick. Put eggplant slices in colander, sprinkle with salt, and allow to sweat for about 20 minutes while you slice the onions and trim fat from the lamb cutlets before grinding them or mincing them in a food processor. Squeeze remaining moisture from eggplant and dry on paper towels. Saute eggplant, only one layer deep, in nonstick skillet until lightly browned. (About 2 minutes on each side over medium high heat.) Put browned slices on holding plate. After browning all eggplant slices, cook onion in skillet until golden brown. (About 5 minutes over medium high heat.) Add ground lamb and garlic. Cook for about 10 minutes or until lamb is well browned. Add tomatoes, all spices, and wine. Simmer for 10-15 minutes. Preheat oven to 350 F. In heavy saucepan, stir flour over medium heat for 2 minutes or until flour begins to brown. Off heat, whisk hot milk into flour and continue to whisk until well thickened. Whisk in Butter Buds powder and remove pan from heat. Return pan to heat if necessary for thickening. Whisk grated nonfat cheese into mixture. Cover bottom of 2-quart casserole or baking dish with half of the eggplant slices, spoon in half of the meat sauce, and then repeat with a second layer of eggplant and a second layer of meat sauce. Cover with the white sauce and top with bread crumbs and Parmesan. Bake at 350 F for 30 to 45 minutes or until topping is nicely browned. Serve as main course with Greek salad, hearty wine and crusty bread.