Traditional Athenian Moussaka


Eggplant 1 Medium
Olive oil/Salad oil 1/4 Cup (4 tbs)
Fine dry bread crumbs 2 Teaspoon
Parmesan cheese 1/2 Teaspoon
Parmesan cheese 1/4 Cup (4 tbs)
Ground nutmeg To Taste
For meat sauce
Oil 1 Tablespoon
Lean ground lamb/Beef 1 1/4 Pound
Onion 1 Medium , chopped
Garlic 1 Clove (5 gm) , pressed / finely chopped
Salt 1 Teaspoon
Tomato paste 6 Ounce (1 Can)
Finely chopped parsley 2 Tablespoon
Ground cinnamon 1/2 Teaspoon
For custard topping
Butter/Margarine 3 Tablespoon
All purpose flour 1/4 Cup (4 tbs)
Milk 2 Cup (32 tbs)
Eggs 3 , beaten
Salt 1/2 Teaspoon
Ground nutmeg 1/8 Teaspoon
Parmesan cheese 1/2 Cup (8 tbs)


Preheat browning dish 5 minutes.

Add 1/4 cup oil.

Stir to coat bottom of dish.

Add eggplant slices.

MICROWAVE 3 MINUTES on HIGH, or until soft.

Set aside.

Meat Sauce: Add 1 tablespoon oil to browning dish.

Crumble meat into dish and add onion and garlic.

MICROWAVE 3 to 5 MINUTES on HIGH, or until meat is set and onion is transparent.

Drain excess fat.

Add salt, tomato paste, parsley and cinnamon.

Set aside.

Custard Topping: Place butter in 2-quart casserole.

MICROWAVE 30 SECONDS on HIGH, or until melted.

Add flour, stir.

Slowly add milk, stirring to prevent lumping.

Add remaining ingredients.

Set aside.

To assemble Moussaka: Line bottom of 3-quart casserole with half of the eggplant.

Top with half of the meat sauce.

Sprinkle wth 2 teaspoons bread crumbs and 1/2 teaspoon Parmesan cheese.

Repeat layers.

Pour custard over layers.

Sprinkle with 1/4 cup Parmesan cheese and nutmeg.

MICROWAVE 16 to 18 MINUTES on '8', or until custard is set.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 953Calories from Fat 650

 % Daily Value*

Total Fat 73 g112.3%

Saturated Fat 29 g145%

Trans Fat 0 g


Sodium 1288 mg53.67%

Total Carbohydrates 34 g11.3%

Dietary Fiber 6 g24%

Sugars 16 g

Protein 44 g88%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet