This traditional Greek Moussaka recipe is from the The Food and Cooking of Greece cookbook. I have adapted it slightly and made notes where I have made changes. Though it seems like there are a lot of steps, this recipe has a nice flow to it. Prepare the eggplant first, and while they are sweating, make the filling. While the filling is simmering away, make the béchamel sauce. Then put it all together to bake!
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Serving Size: 1 people (210g) | ||
Recipe Makes: 6 people | ||
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Calories: 116 | ||
Calories from Fat: 85 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 68mg | 2 % | |
Potassium 48mg | 1 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.6g | ||
Protein 1.1g | 2 % | |
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: 116
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