Source: dLife

Traditional Greek casserole with ground meat and roasted eggplant in a creamy, delicately spiced sauce.

Servings

2 whole eggplant , unpeeled and cut crosswise into 1/4-inch slices
1 cooking spray
2 cup fat free milk
1 g sliced white onion , 1 slice
1 bay leaves
1.33 cup fresh chopped onion
1 lb extra lean ground beef (5% fat)
0.5 tsp salt
1 tsp pumpkin pie spice
0.25 tsp hot red pepper flakes
0.12 tsp black pepper
15 oz Tomatoes, whole, peeled, unsalted, canned , drained and chopped
1 tbsp margarine
3 tbsp white all purpose flour
1 tbsp grated Parmesan cheese

1 Coat a baking sheet with cooking spray and place half of the eggplant slices on it. Broil the eggplant until lightly browned, about 5 minutes on each side.
2 Repeat the broiling with the remaining half of eggplant slices.
3 Heat the milk in a heavy saucepan with the onion slice and bay leaf. Heat just until small bubbles start to form around the sides. Remove from heat and discard the onion and bay leaf.
4 Sauté the chopped onion for 5 minutes in a skillet coated with cooking spray.
5 Add the ground beef, 1/4 teaspoon of the salt, pumpkin pie spice, red pepper, and pepper to the onions. Continue cooking over medium heat for 8 minutes.
6 Drain meat mixture on paper towels and wipe skillet out with a paper towel. Return the meat mixture to the skillet and mix in the tomatoes.
7 Cook for 5 minutes over medium heat then set aside.
8 Melt the margarine in a saucepan and stir in the flour. Whisk constantly while cooking for 1 minute.
9 Stir in the milk that you set aside earlier and the remaining 1/4 teaspoon salt. Continue cooking for 5 minutes stirring constantly.
10 Coat a 13 x 9 x 2-inch baking dish with cooking spray. Place half of the eggplant across the bottom then half of the meat mixture. Layer the second half of the eggplant and second half of the meat mixture on top.
11 Pour the milk sauce over top and spread on the grated Parmesan cheese.
12 Bake dish for 45 minutes at 350 degrees.