Lamb Moussaka

Ingredients

• 1 pound baking potatoes peeled cut into 1/4-inch-thick slices
• 0.3 teaspoon pepper black
• 58 ounce tomatoes diced undrained canned
• 0.5 cup currants dried
• 3 large egg whites 
• 2.5 pound eggplant cut lengthwise into 1/4-inch-thick slices
• 0.3 cup flour all-purpose
• 1 large garlic clove minced
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 1.5 pounds ground lamb lean
• 2 cups milk 1% low-fat divided
• 1 tablespoon olive oil divided
• 2 cups onion chopped
• 0.5 teaspoon oregano dried
• 1 ounce parmesan fresh divided grated
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 1 tablespoon stick margarine 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• baking pan
• broiler
• dutch oven

Directions

1. To prepare lamb mixture, cook lamb in a large Dutch oven over medium-high heat until browned; stir to crumble.
2. Remove from pan; drain. Set aside. Wipe skillet with paper towels.
3. Add onion to pan coated with cooking spray; saut 5 minutes.
4. Add lamb, currants, and next 7 ingredients (currants through garlic); bring to a boil. Cook until thick (about 30 minutes).
5. Preheat broiler.
6. To prepare sauce, cook 1 1/2 cups milk and butter in a heavy saucepan over medium-high heat to 180 or until tiny bubbles form around edge (do not boil).
7. Remove from heat.
8. Combine 1/2 cup milk, egg whites, flour, and 1/2 teaspoon salt in a large bowl; gradually add the hot milk mixture to the egg white mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook until thick (about 15 minutes), stirring constantly.
9. Remove from heat.
10. Place half of eggplant slices on a baking sheet coated with cooking spray, and brush with 1 1/2 teaspoons oil. Broil 4 minutes on each side or until browned. Repeat procedure with remaining eggplant and 1 1/2 teaspoons oil.
11. Preheat oven to 37
12. Cook potato slices in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
13. Arrange potatoes in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half the eggplant slices over potatoes.
14. Pour 4 cups lamb mixture over eggplant, and sprinkle with 1 tablespoon cheese. Arrange remaining eggplant over cheese, and top with the remaining lamb mixture.
15. Sprinkle with 1 tablespoon cheese.
16. Spread sauce over cheese, and sprinkle with 2 tablespoons cheese.
17. Bake at 375 for 45 minutes or until top is golden brown.
18. Let stand 15 minutes.
19. Garnish with oregano sprigs, if desired.