Try this Patligian Moussaka recipe, or contribute your own.
Suggest a better descriptionPrepare the eggplant by peeling and slicing into 1/4 inch rounds. Sprinkle the eggplant rounds generously with salt and let stand until the eggplant sweats. Thoroughly wash off the salt, and then squeeze the eggplant lightly and then dry. Brown off the ground meat in the olive oil, and then add the rest of the ingredients. Now layer the eggplant and the meat mixture alternately (eggplant first) in a covered glass casserole. The last layer should be meat. Bake in a 350 degree oven for 45 minutes to 1 hour. A variation to this recipe would be to add a layer of Monterey Jack cheese interspersed with the meat and eggplant. Posted to CHILE-HEADS DIGEST by "Rockin Randy"
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Serving Size: 1 Serving (1678g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3043 | ||
Calories from Fat: 2218 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 246.5g | 329 % | |
Saturated Fat 105g | 525 % | |
Monounsaturated Fat 103g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 745mg | 229 % | |
Sodium 2958.7mg | 102 % | |
Potassium 3670.3mg | 97 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 17.3g | ||
Protein 174.8g | 250 % | |
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: 3043
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