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Athenian Moussaka

Farm.Fares's picture
Ingredients
  Eggplants 2 Pound (2 Small Ones, 1 Pound Each)
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), shredded
Directions

GETTING READY
1. Trim the stems of eggplant and cut them lengthwise. Make each slice 1/4 inch thick.
2. Preheat oven to 425°

MAKING
3. In a large baking pan pour oil. Turn the eggplant slices in the oil so that the eggplant is well coated.
4. Arrange them in a single layer.
5. Bake for 30 minutes at 425. Turn eggplant at regular intervals so that they are all tender.
6. Arrange eggplant in a baking pan of size 9 by 13-inches.
7. Spoon the meat sauce over the eggplant.
8. Top the baking dish with additional meat sauce.
9. Pour generously on custard topping.
10. Sprinkle parmesan cheese.
11. Bake for 1 hour uncovered at 350°.

SERVING
12. Serve Athenian Moussaka immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
90 Minutes
Ready In: 
130 Minutes

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4.1825
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1368 Calories from Fat 1083

% Daily Value*

Total Fat 123 g188.7%

Saturated Fat 23.4 g117.1%

Trans Fat 0 g

Cholesterol 34 mg11.3%

Sodium 821.4 mg34.2%

Total Carbohydrates 54 g17.9%

Dietary Fiber 30.8 g123.4%

Sugars 21.7 g

Protein 27 g54.1%

Vitamin A 8.9% Vitamin C 33.3%

Calcium 67.5% Iron 17.7%

*Based on a 2000 Calorie diet

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Athenian Moussaka Recipe