VEGETABLE MOUSSAKA Preparation time: 10 minutes | Cooking time: 50 minutes (plus cooling time) 1 large eggplant, sliced thickly 2 large tomatoes, chopped finely 1 teaspoon sugar 2 teaspoons margarine 1 tablespoon plain flour 1 cup skim milk 2 tablespoons finely grated parmesan cheese 2 tablespoons finely chopped fresh basil leaves Place eggplant in single layer on oven tray; bake, uncovered, in moderately hot oven for 15 minutes. Turn, bake for further 15 minutes or until browned lightly; cool for 10 minutes.

Combine tomato and sugar in small saucepan; cook, stirring occasionally, for about 30 minutes or until tomato is soft and liquid almost evaporated.

Meanwhile; melt margarine in small saucepan; add flour. Cook; stirring for 1 minute. Gradually add milk; stir over medium heat until sauce boils and thickens. Stir in half the cheese and half the basil. Stir remaining basil through tomato mixture.

Spread one-third of tomato mixture, eggplant and cheese sauce in two ovenproof dishes (2-cup capacity); repeat with two more layers. Sprinkle with remaining cheese.

Bake, uncovered, in moderate oven, about 15 minutes or until moussaka is lightly browned.

Serves 2.

Per serving: 6.1g fat; 207 calories.

STORE: Moussaka can be prepared 3 hours ahead and refrigerated, covered.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks