Try this Moussaka (Baked Eggplant with Potatoes) recipe, or contribute your own.
Suggest a better descriptionSlice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare (peel) and slice potatoes; dry eggplant slices with a paper towel. Brown eggplant and potato slices in olive oil. Drain on paper towels and set aside.
Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.
Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.
Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly.
Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 339 | ||
Calories from Fat: 164 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 52.5mg | 16 % | |
Sodium 993.3mg | 34 % | |
Potassium 1120.8mg | 29 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 24.9g | ||
Protein 14.4g | 21 % | |
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: 339
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