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Name: Moussaka
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Greek
Ingredients: 1 1/2 pound Ground beef chuck; 1 ea Onion chopped; 1/4 cup Butter; 1 ea Spaghetti Sauce small jar; 1/2 cup Burgundy; 1/4 teaspoon Garlic powder; 1/4 teaspoon Nutmeg; 3 ea Egg beaten; 2/3 cup Parmesan; 1 cup Bread crumbs seasoned; 2 ea Eggplant medium; 1/4 cup Butter; 1/3 cup Bread crumbs; 1/2 cup Butter; 1/2 cup Flour; 3 cups Milk; 4 ea Egg; 1/2 cup Parmesan

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INGREDIENTS

1 1/2 pound Ground beef ; chuck
1 ea Onion ; chopped
1/4 cup Butter
1 ea Spaghetti Sauce ; small jar
1/2 cup Burgundy
1/4 teaspoon Garlic powder
1/4 teaspoon Nutmeg
3 ea Egg ; beaten
2/3 cup Parmesan
1 cup Bread crumbs ; seasoned
2 ea Eggplant ; medium
1/4 cup Butter
1/3 cup Bread crumbs
1/2 cup Butter
1/2 cup Flour
3 cups Milk
4 ea Egg
1/2 cup Parmesan

Servings

INSTRUCTIONS

Brown meat and onion in butter. Add sauce, burgundy, garlic powder, and nutmeg. Simmer 30 minutes. Cool. Add 3 beaten eggs, 2/3 parmesan, and 1 cup seasoned bread crumbs. Mix well and season to taste

Peel and slice eggplant into ?in clices lengthwise. Brush with melted on each side. Sprinkle bottom of large baking pan with crumbs. Then layer ? eggplant, ?meat, etc.

Melt 1 stick butter and add flour and milk. Cook until thick. Remove from heat and slowly pour over 4 beaten eggs. Add parmesan, a little salt, pepper, and parsley. Pour over casserole.

Bake 1 hour uncovered at 375? or until top os golden. Cool at least 30 min. before serving. Better made day before.

NOTES

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Moussaka

1 1/2 pound Ground beef chuck
1 ea Onion chopped
1/4 cup Butter
1 ea Spaghetti Sauce small jar
1/2 cup Burgundy
1/4 teaspoon Garlic powder
1/4 teaspoon Nutmeg
3 ea Egg beaten
2/3 cup Parmesan
1 cup Bread crumbs seasoned
2 ea Eggplant medium
1/4 cup Butter
1/3 cup Bread crumbs
1/2 cup Butter
1/2 cup Flour
3 cups Milk
4 ea Egg
1/2 cup Parmesan

Brown meat and onion in butter.  Add sauce, burgundy, garlic powder, and nutmeg.  Simmer 30 minutes.  Cool.  Add 3 beaten eggs, 2/3 parmesan, and 1 cup seasoned bread crumbs.  Mix well and season to taste

Peel and slice eggplant into ?in clices lengthwise.  Brush with melted on each side.  Sprinkle bottom of large baking pan with crumbs.  Then layer ? eggplant, ?meat, etc.

Melt 1 stick butter and add flour and milk.  Cook until thick.  Remove from heat and slowly pour over 4 beaten eggs.  Add parmesan, a little salt, pepper, and parsley.  Pour over casserole.

Bake 1 hour uncovered at 375? or until top os golden.  Cool at least 30 min. before serving.  Better made day before.

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Nutrition

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Serving Size: 1 Serving (405g)
Recipe Makes: 6 Servings

Calories: 671
Calories from Fat: 427 (64%)

Amt Per Serving		% DV

	Total Fat 47.5g	63 %
	Saturated Fat 27.7g	138 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 2.8g
Cholesterol 327.3mg		101 %
Sodium 1152.3mg		40 %
Potassium 359.4mg		9 %
Total Carbohydrate 34.5g		10 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 32.8g
Protein 24.2g		35 %
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.

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Calories per serving: 671

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