Rich Greek Moussaka

Serves 4
.
Moussaka
1/2 lb extra lean ground beef
1/2 lb ground lamb
1⁄4 cup dry red wine
1/2 eggplant, cut in 1″ cubes
1/4 small red bell pepper, diced fine
2 green onions, sliced thin
3/4 cup canned crushed tomatoes
1/4 cup sliced black olives
1 tablespoon minced garlic
1 teaspoon cornstarch
1/2 teaspoon dried oregano
1⁄8 teaspoon ground cinnamon
salt & pepper to taste
.
Bechamel Topping
1/2 cup cream
1/2 cup chicken broth
1⁄4 cup grated Parmesan
1 egg
1.33 oz wedge feta cheese
1/2 cup Parmesan cheese AND
1 tablespoon Parmesan cheese
1 teaspoon cornstarch
.
Preheat oven to 350 F. Coat a 9×9″ baking dish with nonstick spray.
.
Cook ground beef, lamb, eggplant, bell pepper, onion and garlic in a large nonstick skillet on medium heat until meat is no longer pink, about 5 minutes.  Break up meat so it’s crumbly.  Drain the fat.
.
Stir in wine, oregano and cinnamon and cook uncovered until liquid evaporates, about 2 minutes.  Stir in tomatoes, olives & cornstarch and simmer 5 minutes.  Taste and season with salt and pepper.  Spoon into baking dish.
.
In a medium bowl whisk together egg, cream, chicken broth and cornstarch.  Pour into a medium saucepan and bring to a boil.  Whisk often until thickened; about 2 minutes.  Add Parmesan & feta cheeses and stir until melted.  Pour sauce over the meat mixture.  Sprinkle with 1 tablespoon Parmesan.
.
Bake 45-60 minutes or until top is lightly golden.  Remove from oven and let cool 15 minutes to firm up before serving.  You can also swap eggplant for diced zucchini.
.
Nutritional Info
.
Calories:  341
Carbs:  12 grams
Protein:  30 grams
Fat:  19 grams