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Greek Moussaka

  Eggplant 1 Large
  Shortening 1⁄2 Cup (8 tbs)
  Sliced onions 1 1⁄2 Cup (24 tbs)
  Chopped beef 3⁄4 Pound
  Canned whole tomatoes 16 Ounce
  Chopped parsley 3 Tablespoon
  Salt 3 Teaspoon
  Oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter 3 Tablespoon
  Flour 2 Tablespoon
  Milk 2 Cup (32 tbs)
  Egg 1
  Grated cheddar cheese 1 Cup (16 tbs)

Peel eggplant; cut into 1/2-inch slices.
Melt 1 table- spoon shortening in large skillet over moderate heat; brown eggplant on both sides.
Add remaining short- ening; cook onions until tender but not browned.
Add beef; cook until browned.
Add tomatoes, pars- ley, 2 teaspoons salt, oregano and pepper.
Simmer for 15 minutes.
Remove from heat.
Melt butter in pan over low heat, stirring occasionally.
Add flour; mix well.
Pour in milk all at once; stir constantly over moderate heat until thickened.
Add remaining salt; remove from heat.
Arrange layers of eggplant slices, beef mixture and white sauce in greased 2-quart casserole, ending with eggplant slices on top.
Pour egg over eggplant slices; sprinkle with grated cheese.
Bake in 350-degree oven for 40 minutes or until golden brown.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 523 Calories from Fat 353

% Daily Value*

Total Fat 40 g61.2%

Saturated Fat 16.5 g82.7%

Trans Fat 2.2 g

Cholesterol 114.2 mg38.1%

Sodium 1272.7 mg53%

Total Carbohydrates 21 g7.1%

Dietary Fiber 5.1 g20.4%

Sugars 7.2 g

Protein 22 g44.7%

Vitamin A 35.7% Vitamin C 35.1%

Calcium 28.6% Iron 19.1%

*Based on a 2000 Calorie diet

Greek Moussaka Recipe