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Greek Moussaka

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Submitted by lunafay

YIELD

4 servings

PREP

25 min

COOK

60 min

READY

90 min

Ingredients

2 3E+1
TABLESPOONS ML BASIL
fresh, chopped
1 1
LARGE LARGE EGGPLANT
cubed *
4 4
LARGE LARGE TOMATOES
chopped
2 2
MEDIUM MEDIUM ZUCCHINI
chopped
1 237
CUP ML ONIONS
chopped
1 237
CUP ML MUSHROOMS
chopped *
½ 226.8
POUND G FETA CHEESE
crumbled
1 237
CUP ML OLIVE OIL
maybe more
2 1E+1
TEASPOONS ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
ground
1 5
TEASPOON ML OREGANO
crumbled
1 5
TEASPOON ML SAGE
crumbled *
2 2
CLOVES CLOVES GARLIC
minced
1 237
½ 0.5
EACH EACH SWEET RED BELL PEPPERS
chopped
2 1E+1
TEASPOONS ML ALLSPICE

Directions

Sauté all the vegetables, except tomato, with garlic in olive oil for 10 minutes.

(Eggplant will keep soaking up oil, so add it as necessary to keep veggies from sticking.)

Add tomatoes and herbs and spices, cook 5 minutes more.

Add feta and Bechamel sauce; pour into baking dish and bake at 325℉ (160℃) for one hour, or until bubbly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 463g (16.3 oz)
Amount per Serving
Calories 710 85% from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 657mg 27%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 24g
Vitamin A 43% Vitamin C 146%
Calcium 36% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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