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  Eggplants 2 Large, peeled and cut into 1/2 inch slices
  Cooking oil 1⁄4 Cup (4 tbs)
  Ground lamb/Ground beef 2 Pound
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Tomato sauce 8 Ounce (1 can)
  Dry red wine 3⁄4 Cup (12 tbs)
  Snipped parsley 2 Tablespoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Ground cinnamon 1⁄4 Teaspoon
  Egg 1 , beaten
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Beaten eggs 3
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Ground cinnamon To Taste

Brush both sides of eggplant slices with the oil; sprinkle with salt.
In large skillet brown eggplant slices, about 1 1/2 minutes on each side.
Drain and set aside.
In, same skillet cook lamb or beef, onion, and garlic till meat is brown and onion is tender; drain off excess fat.
Stir in tomato sauce, wine, parsley, oregano, the 1/4 teaspoon cinnamon, and 1 teaspoon salt.
Simmer, uncovered, for 10 minutes.
Gradually stir mixture into the 1 beaten egg.
Meanwhile, in a saucepan melt butter or margarine; stir in flour, 1 teaspoon salt, and dash pepper.
Add milk all at once; cook and stir till thickened and bubbly.
Gradually stir the hot sauce into the 3 beaten eggs.
In 13x9x2-inch baking dish arrange half the eggplant.
Pour all the meat mixture over; top with remaining eggplant.
Pour milk mixture over all.
Top with Parmesan and additional cinnamon.
Bake at 325° for 40 to 45 minutes.
Top with more parsley, if desired.
Makes 8 to 10 servings.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5083 Calories from Fat 3313

% Daily Value*

Total Fat 370 g569.6%

Saturated Fat 155.4 g777%

Trans Fat 0 g

Cholesterol 1729.2 mg576.4%

Sodium 2040.5 mg85%

Total Carbohydrates 166 g55.4%

Dietary Fiber 40.9 g163.7%

Sugars 68.5 g

Protein 233 g466.8%

Vitamin A 143.9% Vitamin C 173.1%

Calcium 173% Iron 151.5%

*Based on a 2000 Calorie diet

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