Gold Medal Moussaka

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: Diabetic Living Diet Online
 * Prep Time: 45 minutes | Cook Time: 25 minutes | Rest Time: 5 minutes | Total Time: 1 hour 10 minutes
 * Servings: 4

Ingredients

 * cooking spray
 * 1 lb eggplant
 * ½ lb lean ground beef
 * 8 oz tomato sauce with basil, garlic, and oregano
 * ⅛ tsp cinnamon, ground
 * 2 tbsp butter
 * 2 tbsp all-purpose flour
 * ¼ tsp salt
 * dash black pepper, ground
 * ½ cup fat-free milk
 * ½ cup low-fat plain yogurt
 * ½ cup low-fat ricotta cheese
 * ⅓ cup refrigerated or frozen egg product, thawed
 * Parmesan cheese

Directions

 * 1) Preheat oven to 350°F.
 * 2) Lightly coat a very large nonstick skillet with cooking spray; heat over medium-high heat.
 * 3) Add eggplant; cook about 6 minutes or until tender, stirring frequently. Set aside.
 * 4) Meanwhile, in a large skillet, cook ground meat until browned.
 * 5) Drain off fat.
 * 6) Stir in tomato sauce and ⅛ teaspoon cinnamon.
 * 7) Bring to boiling; reduce heat.
 * 8) Simmer, uncovered, about 8 minutes or until sauce thickens, stirring occasionally.
 * 9) Divide meat mixture among 4 individual 12- to 14-ounce au gratin or baking dishes.
 * 10) Top with eggplant.
 * 11) In a small saucepan melt butter.
 * 12) Stir in the flour, salt, and pepper.
 * 13) Add milk and yogurt all at once.
 * 14) Cook and stir over medium heat until thickened and bubbly; remove from heat.
 * 15) Stir in ricotta cheese.
 * 16) Stir in egg product.
 * 17) Spoon atop eggplant.
 * 18) Sprinkle lightly with additional ground cinnamon.
 * 19) Bake, uncovered, about 25 minutes or until heated through.
 * 20) Top with Parmesan, if desired.
 * 21) Let stand 5 minutes before serving.