Low-Fat Moussaka

Ingredients

• 2 eggplants pared and sliced 12-inch thick
• 1 c bread crumbs
• 12 tsp salt
• 1 c finely chopped onion
• 1 12 lb lean ground beef
• 1 clove garlic
• 12 tsp cinnamon
• 12 tsp oregano
• 12 tsp salt
• 1 tsp dried basil leaves
• 2 8 oz cans tomato sauce
• 1 Tbsp corn oil margarine
• 3 Tbsp flour
• 12 tsp salt
• pepper
• 1 12 c skim milk
• 12 c liquid egg substitute
• 23 c Parmesan cheese

Directions

1. Preheat oven to 450
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