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Suggest a better descriptionCut eggplant into thin slices, sprinkly with salt, cover with plate and weight; leave for about 30 minutes. Pat dry with a paper towel.
Heat 3 tablespoons oil in a large pan. Cook onion and garlic until softened. Add lamb and cook over high heat until browned.
Stir in the flour, canned tomatoes, herbs and seasonings. Bring to a boil, reduce heat and simmer for 20 minutes.
Heat remaining oil in frying pan. Add eggplant slices and cook until golden on both sides.
Preheat oven to 350. Arrange 1/2 of the eggplant slices in a large, shallow ovenproof dish. Then add a layer of 1/2 of the fresh tomatoes.
Top with 1/2 of the meat and tomato mixture. Repeat with another layer of each.
Beat together yogurt, eggs and cheeses. Pour over the top.
Bake 35-40 minutes until golden and bubbling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 8 | ||
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Calories: 481 | ||
Calories from Fat: 317 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.3g | 47 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 343.1mg | 106 % | |
Sodium 380.2mg | 13 % | |
Potassium 757.2mg | 20 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 9.6g | ||
Protein 28.4g | 41 % | |
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: 481
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