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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.

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