Try this Moussaka (Eggplant-Lamb Bake) recipe, or contribute your own.
Suggest a better descriptionPare eggplant; cut crosswise into 1/4-inch slices. Sprinkle slices with 1 teaspoon salt. Coat with 1/2 cup flour; shake off excess. Heat 2 tablespoons oil. Fry several eggplant slices in hot oil until golden brown. Repeat with remaining slices, adding more oil when necessary; drain on paper towels. Melt 2 tablespoons butter in 10-inch skillet. Cook and stir lamb and onion in butter over medium heat until lamb is brown. Stir in tomato sauce, wine, parsley, 1/2 teaspoon salt, the pepper and 1/4 teaspoon nutmeg. Cook uncovered until half of the liquid is absorbed, about 20^? minutes. Stir in 1 beaten egg, 1/2 cup cheese and 1/4 cup bread crumbs. Remove from heat. Heat oven to 375. Melt 3 tablespoons butter in 2-quart saucepan. Stir in 3 tablespoons flour, 1/2 teaspoon salt and 1/4 teaspoon nutmeg. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Add milk, stirring constantly until sauce boils. Beat 2 eggs slightly. Stir small amount of hot milk mixture into eggs. Stir egg-milk mixture back into hot mixture in pan. Stir in 1/4 cup cheese. Grease baking dish, 12x8x2 inches. Sprinkle 1/4 cup bread crumbs evenly in dish. Arrange half of the eggplant slices in dish; cover with lamb mixture. Sprinkle with 2 tablespoons of the cheese; top with remaining eggplant slices. Pour sauce over eggplant slices; sprinkle with remaining 2 tablespoons cheese. Bake uncovered 45 minutes. Remove from oven; let stand 20 minutes before serving.
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Serving Size: 1 Serving (420g) | ||
Recipe Makes: 6 | ||
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Calories: 702 | ||
Calories from Fat: 432 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48g | 64 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 467.9mg | 144 % | |
Sodium 649.4mg | 22 % | |
Potassium 800.6mg | 21 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 25.3g | ||
Protein 30.9g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 702
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