1. Coat each eggplant slice on both sides with nonstick cooking spray. Arrange in a single layer on an extra-large baking sheet. Broil 4 to 5 inches from heat or 4 to 6 minutes or just until tender; turn once.

2. For bean mixture, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onion and garlic to skillet. Cook for 4 to 5 minutes or just until tender, stirring frequently. Add kidney beans, tomatoes, tomato paste, cinnamon and pepper. Bring to a boil; reduce heat. Simmer uncovered for 10 to 15 minutes or until slightly thickened, stirring occasionally.

3. For sauce, in a medium saucepan melt butter over medium heat. Stir in flour and 1/4 tsp. salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in nutmeg.

4. Coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange half of the eggplant in the dish. Spread bean mixture over the eggplant; top with remaining eggplant. Pour sauce on top, spreading evenly to cover. In a bowl, combine bread crumbs and oil. Sprinkle over sauce. Bake in a 350 F. oven for 30 to 35 minutes or until heated through and bread crumbs are golden brown.

Add "White Bean Moussaka" to your Favorite Recipes Book

Remove "White Bean Moussaka" from your Favorite Recipes Book

Add "White Bean Moussaka" to your shopping list

Remove "White Bean Moussaka" from your shopping list

Submit your own recipe

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.