Low-Fat Moussaka

• 2 eggplants, pared and sliced 1/2-inch thick
• 1 c. bread crumbs
• 1/2 tsp. salt
• 1 c. finely chopped onion
• 1 1/2 lb. lean ground beef
• 1 clove garlic
• 1/2 tsp. cinnamon
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1 tsp. dried basil leaves
• 2 (8 oz.) cans tomato sauce
• 1 Tbsp. corn oil margarine
• 3 Tbsp. flour
• 1/2 tsp. salt
• pepper
• 1 1/2 c. skim milk
• 1/2 c. liquid egg substitute
• 2/3 c. Parmesan cheese

1. Preheat oven to 450u0b0.
2. Combine bread crumbs and salt.
3. Coat eggplant.
4. Spray with nonstick vegetable spray.
5. Place on baking sheet.
6. Bake 15 minutes until eggplant soft and crumbs slightly brown.
7. Set aside.
8. Save leftover crumbs.

eggplants, bread crumbs, salt, onion, lean ground beef, clove garlic, cinnamon, oregano, salt, basil, tomato sauce, corn oil margarine, flour, salt, pepper, milk, liquid egg substitute, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491245 (may not work)