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Greek Moussaka  (Not yet rated)

A layered dish of eggplant and lamb.

Cal: 369 Fat: 24g Carbs: 14g Protein: 20g Fiber: 5g
More Nutrition...

Original recipe serves 7

Ingredients (serves 7)

½ 2x 3x Reset

  • salt
  • 2 pounds eggplant ; sliced thin
  • 2 egg whites
  • 2 egg yolks ; lightly beaten
  • 1 pound lamb ; ground
  • 1 cup parmesan cheese ; grated
  • olive oil ; for frying
  • 4 tablespoons bread crumbs ; divided
  • black pepper
  • butter
  • parsley ; chopped, to taste
  • 1 cup white wine
  • 1 medium onions ; chopped
  • 4 teaspoons water
  • 3 tomatoes ; peeled, chopped
  • 3 cups bechamel sauce
  • 2 tablespoons lemon juice
  • In My Kitchen

  • Directions

    Season eggplant slices with salt and pepper, and let rest 1 hour. Cook the onion in butter, stir in lab meat and water, breaking up the meat with a fork as needed. Stir in lemon juice, tomatoes, wine, parsley and season with salt and pepper. Cover and simmer for 45 minutes. Meanwhile, rinse the eggplant slices and place on a paper towel to pat dry. Lightly fry the slices in olive oil in a hot skillet. Remove tomato mixturefrom heat, and add half the breadcrumbs and egg whites. Mix well. Grease a 22 x 32 x 5 cm (9" x 13" x 2") baking dish and sprinkle bottom with remaining breadcrumbs. Line the bottom with fried eggplant slices. Add layer of meat and tomato mixture, and top with remaining eggplant slices. Stir beaten egg yolks and 2/3 of the parmesan cheese into the bechamel sauce. Spread sauce over the top of the eggplant and sprinkle with remaining parmesan. Bake at 180C (350F) for 45 minutes or until golden and bubbly. Serves 6 to 8.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 369.5
    Total Sugars: 5.2g
    Carb.: 13.9g
    Fiber: 5g
    Total Fats: 23.6g
    Cholesterol: 126.6mg
    Protein: 20.1g
    Sodium: 88.6mg

    *Data provided by USDA

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