Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Moussaka 2

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 medium eggplant
* Camera
1 x salt
* Camera
1 x olive oil
* Camera
1 ½ pounds ground beef
Camera
2 each onions
chopped
Camera
¾ cup butter
Camera
1 teaspoon tomato paste
Camera
1 dash cinnamon
* Camera
¼ cup bread crumbs
Camera
4 small zucchini
sliced
Camera
4 medium potatoes
thinly sliced
Camera
1 x cheese
grated
* Camera
½ cup water
Camera
¾ cup all-purpose flour
Camera
1 quart milk
hot
Camera
6 large eggs
Camera

Ingredients

Amount Measure Ingredient Features
2 medium eggplant
* Camera
1 x salt
* Camera
1 x olive oil
* Camera
680.4 g ground beef
Camera
2 each onions
chopped
Camera
177 ml butter
Camera
5 ml tomato paste
Camera
1 dash cinnamon
* Camera
59 ml bread crumbs
Camera
4 small zucchini
sliced
Camera
4 medium potatoes
thinly sliced
Camera
1 x cheese
grated
* Camera
118 ml water
Camera
177 ml all-purpose flour
Camera
0.9 l milk
hot
Camera
6 large eggs
Camera

Directions

Slice eggplant, sprinkle with salt, and place in colander.

Weigh down with a heavy plate for several hours.

Then brush slices with oil and broil lightly.

Sauté beef and onions in 5 tablespoons of the butter.

Add tomato paste, cinnamon, and salt and pepper and mix well.

Sprinkle bottom of a greased baking dish with bread crumbs.

Alternate layers of vegetables and meat in the pan, sprinkling each layer with cheese.

The top layer should be vegetables.

Dot with 1 tablespoon butter and add water.

Set aside.

In saucepan melt remaining 6 tablespoons butter.

Add flour and cook, stirring, until well mixed and beginning to brown.

Slowly stir in milk and cook, stirring, until sauce is smooth and thickened.

Beat eggs with a little of the hot sauce, then stir in to remaining sauce.

Remove from heat.

Pour a little more than half the sauce over the vegetables and bake in a 350℉ (180℃) oven for 10 minutes.

Meanwhile return remaining sauce to low heat and cook, stirring, until thick.

Pour into casserole and sprinkle with cheese.

Continue to bake for 45 to 50 minutes longer or until golden brown.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 466g (16.4 oz)
Amount per Serving
Calories 62554% from fat
 % Daily Value *
Total Fat 37g 58%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 287mg 96%
Sodium 333mg 14%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 12%
Sugars g
Protein 67g
Vitamin A 22% Vitamin C 31%
Calcium 22% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe