Veal and Eggplant Moussaka Recipe

Recipesfull introduces to you: Greek Recipes. (Veal and Eggplant Moussaka Recipe). This Greek dish is fantastic served with any kind of potatoes as a main dish or makes a great appetizer as well. Guaranteed to be a hit with guests!

Brief

Prep 30 mins

Cook: 45 mins

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Veal and Eggplant Moussaka Recipe

Ingredients

2 medium eggplant

thinly sliced

¼ cup vegetable oil

2 tablespoons butter

1 large onion

chopped

1 clove garlic

chopped

1 pound ground veal

salt and pepper to taste

1 tablespoon tomato paste

2 tablespoons chopped fresh parsley

½ cup beef stock

¼ cup bread crumbs

2 tablespoons all-purpose flour

2 tablespoons butter

1 egg yolk

beaten

1 cup milk

½ cup feta cheese

Greek Stuffed Tomatoes and Peppers (Yemista)

World Cuisine

Directions

Step 1

Preheat your oven's broiler. Grease a 9 inch square baking dish.

Step 2

Brush the eggplant slices with oil and place on a baking sheet. Broil until browned on one side about 5 minutes. Set oven to 350 degrees F (175 degrees C).

Step 3

Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic; cook and stir until softened. Crumble in the veal and cook until evenly browned. Season with salt and pepper and stir in the tomato paste parsley and beef stock. Simmer over low heat for 15 minutes. Stir in the bread crumbs reserving 1 tablespoon for later remove from the heat and set aside.

Step 4

Melt the remaining butter in a small saucepan over medium heat. Stir in the flour until smooth then gradually stir in the milk so that no lumps form. Simmer stirring constantly until thickened. Remove from the heat and whisk in the egg yolk.

Step 5

Place a layer of eggplant on the bottom of the prepared baking dish. Top with half of the veal mixture and half of the feta cheese. Repeat the layers then place remaining eggplant in a layer on top. Pour the sauce over all and sprinkle with reserved bread crumbs.

Step 6

Bake for 45 minutes uncovered in the preheated oven or until browned and bubbly.

Nutritional Information

Veal and Eggplant Moussaka Recipe

Servings Per Recipe:6

Calories: 407.9

% Daily Value *

Protein: 21g 42%

Carbohydrates: 21.4g 7%

Dietary Fiber: 7g 28%

Sugars: 9.2g

Fat: 27.4g 42%

Saturated Fat: 11.9g 60%

Cholesterol: 130.2mg 43%

Vitamin A Iu: 637.9IU 13%

Niacin Equivalents: 10.1mg 78%

Vitamin B6: 0.5mg 33%

Vitamin C: 7.8mg 13%

Folate: 75.1mcg 19%

Calcium: 200.7mg 20%

Iron: 1.8mg 10%

Magnesium: 54.2mg 19%

Potassium: 773.5mg 22%

Sodium: 475.6mg 19%

Thiamin: 0.2mg 25%

Calories From Fat: 246.9

*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.