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  Eggplant 1 Large
  Margarine/Butter 2 Tablespoon
  Ground lamb/Beef 1 1⁄2 Pound
  Onion 1 Medium, chopped
  Canned tomato sauce 15 Ounce (1 Can)
  Red wine/Beef broth 3⁄4 Cup (12 tbs)
  Snipped parsley 1 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  White sauce 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1 Cup (16 tbs)
  Dry bread crumbs 3⁄4 Cup (12 tbs)
  Egg 1 , beaten
  Tomato sauce 1⁄2 Cup (8 tbs)

Cut unpared eggplant crosswise into Ms-inch slices.
Cook slices in small amount boiling, salted water ( 1/2 teaspoon salt to 1 cup water) until tender, 5 to 8 minutes.
Heat margarine in 12-inch skillet until melted.
Cook and stir lamb and onion until lamb is light brown; drain.
Stir in tomato sauce, wine, parsley, salt, pepper and nutmeg.
Cook uncovered over medium heat until half the liquid is absorbed, about 20 minutes.
Prepare White Sauce.
Stir 2/3 cup of the cheese, 1/3 cup of the bread crumbs and the egg into meat mixture; remove from heat.
Sprinkle remaining bread crumbs evenly in greased oblong baking dish, 13 1/2 x 9 x 2 inches.
Arrange half the eggplant slices in baking dish; cover with meat mixture.
Sprinkle 2 tablespoons of the remaining cheese over meat mixture; top with remaining eggplant slices.
Pour White Sauce over mixture; sprinkle with remaining cheese.
Cook uncovered in 375° oven 45 minutes.
Prepare Tomato Sauce.
Let moussaka stand 20 minutes before serving.
Cut into squares; serve with Tomato Sauce.

Recipe Summary

Main Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3532 Calories from Fat 2120

% Daily Value*

Total Fat 237 g364.2%

Saturated Fat 100.5 g502.5%

Trans Fat 0 g

Cholesterol 827.5 mg275.8%

Sodium 9210 mg383.7%

Total Carbohydrates 129 g43%

Dietary Fiber 29.9 g119.4%

Sugars 53.9 g

Protein 191 g382.6%

Vitamin A 119.8% Vitamin C 153%

Calcium 192.6% Iron 124.7%

*Based on a 2000 Calorie diet

Moussaka Recipe