Lightened-Up Moussaka

Lightened-Up Moussaka

Ingredients:
1 lb. lean ground beef
1 onion, chopped
4 cloves garlic, minced
1 tsp. cinnamon
½ tsp. allspice
½ tsp. salt
½ tsp. pepper
28 oz. crushed tomatoes
¼ c. tomato paste
2 medium eggplants, thinly sliced
1 tsp. extra virgin olive oil
1 Tbsp. butter
3 c. cauliflower florets
3 c. vegetable stock
1 c. Parmesan cheese, freshly grated

Directions:
1. Brown beef in skillet over medium heat. Once cooked through, drain and
transfer to bowl.
2. Add onion, 1 clove garlic, cinnamon, allspice, salt and ¼ teaspoon pepper to
same skillet, sautéing over medium-low heat until softened.
3. Add beef, crushed tomatoes and tomato paste to skillet and raise heat to
medium-high. Bring mixture to a boil, then reduce heat and simmer for 1 hour.
4. Preheat oven to 400ºF. Line baking sheet with aluminum foil and grease with
nonstick spray.
5. Arrange eggplant on prepared baking sheet, drizzle with oil and place in oven
Bake for 10 minutes, then let cool.
6. Melt butter in skillet over medium heat. Add remaining garlic, and cook until
fragrant. Remove from heat and set aside.
7. Bring vegetable stock to a boil in pot, and add cauliflower. Cook for 6
minutes, or until tender.
8. Using a slotted spoon, remove cauliflower to blender. Add garlic butter, ½
cup cooking liquid, ½ cup cheese and remaining pepper to blender. Pulse until
smooth.
9. Grease 9x13” baking dish with nonstick spray. Arrange half of eggplant in
bottom of dish and top with half of beef mixture. Layer remaining eggplant and
beef, topping it off with cauliflower sauce and remaining cheese.
10. Place dish in oven and bake for 30 minutes. Let stand 10 minutes before
serving.
Nutrition Info