Moussaka Recipe

Recipesfull introduces to you: Greek Recipes. (Moussaka Recipe). Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Brief

Prep 45 mins

Cook: 1hr

Total: 1hr45 mins

Servings: 8

Yield: 1 - 9x13 baking dish

Moussaka Recipe

Ingredients

3 eggplants

peeled and cut lengthwise into 1/2 inch thick slices

salt

¼ cup olive oil

1 tablespoon butter

1 pound lean ground beef

salt to taste

ground black pepper to taste

2 onions

chopped

1 clove garlic

minced

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon fines herbs

2 tablespoons dried parsley

1 (8 ounce) can tomato sauce

½ cup red wine

1 egg

beaten

4 cups milk

½ cup butter

6 tablespoons all-purpose flour

salt to taste

ground white pepper

to taste

1 ½ cups freshly grated Parmesan cheese

¼ teaspoon ground nutmeg

Greek Stuffed Tomatoes and Peppers (Yemista)

World Cuisine

Directions

Step 1

Lay the slices of eggplant on paper towels sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.

Step 2

In a large skillet over medium heat melt the butter and add the ground beef salt and pepper to taste onions and garlic. After the beef is browned sprinkle in the cinnamon nutmeg fines herbs and parsley. Pour in the tomato sauce and wine and mix well. Simmer for 20 minutes. Allow to cool and then stir in beaten egg.

Step 3

To make the bechamel sauce begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk whisking constantly until it thickens. Season with salt and white pepper.

Step 4

Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top and sprinkle with the nutmeg. Sprinkle with the remaining cheese.

Step 5

Bake for 1 hour at 350 degrees F (175 degrees C).

Nutritional Information

Moussaka Recipe

Servings Per Recipe:8

Calories: 567

% Daily Value *

Protein: 23.6g 47%

Carbohydrates: 29.1g 9%

Dietary Fiber: 5.4g 22%

Sugars: 14.1g

Fat: 39.4g 61%

Saturated Fat: 18.3g 92%

Cholesterol: 123.1mg 41%

Vitamin A Iu: 920.2IU 18%

Niacin Equivalents: 9.1mg 70%

Vitamin B6: 0.4mg 26%

Vitamin C: 6.3mg 10%

Folate: 57.4mcg 14%

Calcium: 351mg 35%

Iron: 2.9mg 16%

Magnesium: 60.3mg 22%

Potassium: 742.3mg 21%

Sodium: 1017.4mg 41%

Thiamin: 0.3mg 28%

Calories From Fat: 354.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.