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  Eggplant 750 Gram, cut in 1/4 inch slices (1 Medium Eggplant)
  Eggs 2 , slightly beaten
  Fine dry bread crumbs 250 Milliliter
  Olive oil 2 Tablespoon
  Ground lamb/Beef 500 Gram
  Chopped onion 375 Milliliter
  Condensed tomato soup 1 Can (10 oz) (284 Milliliter)
  Chopped parsley 30 Milliliter (2 Tablespoon)
  Salt 1⁄4 Teaspoon
  Pepper 1 1⁄2 Dash (Generous Dash)
  Condensed cream of mushroom soup 1 Can (10 oz) (284 Milliliter)
  Egg yolks 2 , well beaten
  Shredded swiss cheese 125 Milliliter

Dip eggplant in slightly beaten egg, then bread crumbs.
Brown in olive oil (add oil as needed); remove.
In same frying pan, brown lamb and cook onion until tender; stir to separate meat.
Pour off fat.
Add tomato soup, parsley, salt and pepper.
In 2 L (2 quart) shallow baking dish 30 x 20 x 5 cm (12 x 8 x 2 inches), arrange alternate layers of eggplant and meat mixture, ending with layer of eggplant.
Blend mushroom soup and egg yolks; pour over eggplant.
Sprinkle with cheese.
Bake at 160°C (325°F) for 45 minutes.

Recipe Summary

Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4032 Calories from Fat 1965

% Daily Value*

Total Fat 220 g338.2%

Saturated Fat 88.2 g441.2%

Trans Fat 0 g

Cholesterol 1281.6 mg427.2%

Sodium 5127.5 mg213.6%

Total Carbohydrates 329 g109.6%

Dietary Fiber 47.7 g190.8%

Sugars 80.2 g

Protein 187 g373.9%

Vitamin A 113% Vitamin C 158.9%

Calcium 185.1% Iron 163.2%

*Based on a 2000 Calorie diet

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