Most of us have watched “My Big Fat Greek Wedding,” and trust me, one of good friends is Greek and they do love to feed you! Speaking of Greek, I found a recipe in the Washington Post for Moussaka and made some reduced fat alterations to the ingredients to lighten it up. Oh my was it delicious!!

This does take a bit to cook, so prepare to be slaving away over a hot stove! haha

Ingredients: 1lb of ground beef (I got 10% fat so it didn’t leave to much fat behind when it cooked down), can of tomato sauce, reduced fat cream cheese, fat free feta cheese (6 oz), onion, Cinnamon, all spice, nutmeg, 1% milk, red wine, eggplant.

Recipe:

1. In a large pot, simmer onions in a tbsp of olive oil. Once cooked down, add the meat. Cook until not pink.

2. While onions and meat cooking, heat oven to 400. Slice an eggplant and sprinkle with salt, pepper, and a bit of olive oil.

3. Roast eggplant in oven until light brown or soft.

4. Add a cup of dry red wine and the whole can of tomato sauce to meat. Cook for 5 min. Add 2 tsp of cinnamon, 1/4 tsp of allspice, and 1/2 tsp of nutmeg. Add or subtract whatever spices you’d like to this. It calls for quite a bit of cinnamon which seems to aromatically overpower the mixture, but if you love it, dump more!

5. When eggplant is all done spray with Pam a large Pyrex dish. Line the inside of the dish with slices of eggplant. If some left over, wait until the meat mixture is done cooking then add on top of that.

6. While the meat is finishing cooking, get another smaller sauce pan out and cook 1/4 cup of milk, cream cheese and feta cheese block until it’s all combined and smooth. I added a bit of nutmeg to this mix. YUM!

7. Layer meat mixture on top of eggplant slices and put extra eggplant on top of meat mix.

8. Once cheese mix is well-combined, add on top of mix. For mine, the cheese did not seem to cover the whole pyrex dish. This was not a problem for me for a little cheese goes a long way. But if you don’t like this, make this in a smaller dish but thicker.

9. Cook this until bubbling and browned on top for 20-30 min at 350.

Now, I am not Greek, but this sure tasted yummy! I hope I didn’t butcher the traditional dish, but gave it my own little pinch. Hope you enjoy!