Moussaka

I realize this is not authentic Moussaka, since it doesn't have the bechamel sauce as a topping, but that would not be allowed on Phase 1, so it's subbed with low fat mozzarella cheese.  I served this to my in-laws last week and they all enjoyed it and my SIL asked for the recipe, so here it is.  If eggplant is not your thing, I've also read that you can sub zucchini.  I've never tried it but I bet it would also taste good and wouldn't require the prep that the eggplant does, just needs to be sliced and cooked (ie boiled) until tender.

Moussaka

2 eggplants
1 1/2lbs ground beef
1 small onion, chopped
1/2t salt
1/2t pepper
1 clove garlic, minced
1/4t nutmeg
1 15oz can tomato sauce
1/4c grated Parmesan cheese
shredded mozzarella cheese

Peel and slice eggplant.  Put slices on paper towels or in a colander and liberally sprinkle with salt. Let sit for about an our and then rinse under water and pat dry with paper towels.  Place on parchment lined cookie sheets and bake at 400* for 30 min or until tender.

Meanwhile, fry beef and onions until onions are soft and beef is browned.  Remove from heat.  Sprinkle with salt, pepper, garlic and nutmeg.  Add tomato sauce and Parmesan cheese.  Stir together well.  Layer a 9x13 pan like a lasagne, first 1/2 the eggplant slices, followed by 1/2 the meat sauce, the repeat the layers with the remaining eggplant and meat sauce.  Sprinkle with mozzarella cheese.  Bake uncovered in 350* oven for 30 minutes or until heated through.

Note: You can also make ahead and keep in fridge until ready to cook.