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Lightened-Up Moussaka

beef - ground

2 eggplant; about 1-1/2 pounds
1 teaspoon salt
1/3 cup olive oil
1-1/2 cups onions; chopped
2 cloves garlic; minced
1 pound lean ground beef
1/3 cup dry red wine
1/3 cup tomato paste
1/2 teaspoon cinnamon
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all purpose flour
2-1/2 cups mik
3 eggs
1-1/2 cups cottage cheese
pinch nutmeg
1 cup fine bread crumbs
3/4 cup Parmesan cheese; freshly grated

Cut eggplant crosswise into 1/2-inch thick slices. Layer in colander with salt. Let stand 30 minutes. Wipe slices; brush lightly with oil and broil for about 3 minutes per side or until lightly browned. Set aside. In heavy skillet, heat remaining oil over medium heat; cook onions and garlic until softened, about 5 minutes. Increase heat to high, add beef, stirring to break up, and cook until no longer pink. Stir in red wine, tomato paste, cinnamon and pepper. Bring to boil, reduce heat and simmer, stirring, about 3 minutes or until no liquid remains. Add salt to taste; set aside. In large, heavy saucepan, melt butter over medium-low heat; stir in flour and cook for 2 minutes without browning. Whisk in milk until sauce is thickened and smooth. Remove from heat. In large bowl, beat eggs; stir in cottage cheese, nutmeg and sauce. In 13- x 9-inch baking dish sprinkle one-third of the bread crumbs. Cover with half of the eggplant, half the meat sauce and the remaining bread crumbs. Repeat layers of eggplant and meat sauce. Cover with cottage cheese sauce; sprinkle with Parmesan cheese. Bake in 350 F oven for about 1 hour or until bubbling. Let stand for 10 minutes before serving.

Contributor: Canadian Living Magazine (December, 1989)

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