Moussaka

Ingredients

• 10.8 ounce cream of mushroom soup reduced-fat reduced-sodium canned
• 2 tablespoons breadcrumbs dry fine
• 1.5 pound eggplant 
• 1 teaspoon ground cinnamon 
• 1 pound ground lamb lean (or ground round)
• 2 tablespoons parmesan cheese freshly grated
• 0.5 teaspoon pepper 
• 27.5 ounce pasta sauce fat-free with mushrooms
• 0.3 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• baking pan

Directions

1. Peel eggplants, and cut crosswise into 1/4-inch-thick slices.
2. Place on a large baking sheet coated with cooking spray. Coat slices with cooking spray.
3. Bake at 375 for 25 minutes or until eggplant is tender and lightly browned, turning once.
4. Let cool slightly.
5. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
6. Add meat, and cook until browned, stirring until it crumbles.
7. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
8. Return meat to skillet; add spaghetti sauce, cinnamon, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until meat mixture is thickened, stirring occasionally.
9. Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray; place half of eggplant slices in dish; top with half of meat mixture. Repeat layers with remaining eggplant slices and remaining meat mixture.
10. Combine soup and water in a medium bowl, stirring until smooth; pour over meat mixture.
11. Combine breadcrumbs and cheese in a small bowl.
12. Sprinkle crumb mixture over soup mixture.
13. Bake, uncovered, at 375 for 25 minutes or until browned and bubbly.