Try this Beef Moussaka recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375. Cook and stir meat and onion in large skillet until meat is brown. Drain off fat. Stir in parsley, 1 teaspoon salt, the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce heat and simmer uncovered 5 minutes. Pare eggplant and cut into 1/2-inch slices. Arrange half the eggplant slices in ungreased baking dish, 11 3/4x7 1/2x1 3/4 inches; top with remaining eggplant slices and meat mixture. Cover with aluminum foil and bake until eggplant is tender, about 40 minutes. Beat eggs, milk and 1/2 teaspoon salt; pour over hot casserole and sprinkle with cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into squares.
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 8 | ||
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Calories: 594 | ||
Calories from Fat: 419 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 262mg | 81 % | |
Sodium 342.1mg | 12 % | |
Potassium 772.9mg | 20 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 5g | ||
Protein 33.1g | 47 % | |
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: 594
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