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Suggest a better descriptionPeel eggplant and slice crosswise thinly. Sprinkle with salt; place in colander and weight with a plate to drain (to remove bitteness). Let stand 1/2 hour. Saute beef and onions until browned and cooked. Drain to remove excess fat, and add 2 tbs. margarine, seasonings, and wine. Stir to melt butter and blend in seasonings. Simmer until no liquid remains. Stir in 2 eggs, 3/4 cup of the cheese, and half the bread crumbs. Lightly dip eggpland in oil; place on cookie sheets and broil until brown on boths sides. Grease 4-quart casserole well, and sprinkle with remaining crumbs. Fill with layers of eggplant, meat, tomatoes--ending with eggplant, and leaving room for expansion at the top. Melt rest of butter; blend in flour, egg yolks, and remainder of seasonings mixed with milk. Cook until thickened, stirring constantly. Pour sauce over casserole; sprinkle on remaining cheese. Bake at 350? for 45 to 60 minutes, until top is golden. Serves 10 to 12. May be frozen before adding the white sauce and finished at serving time. Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Laurance Morrison Posted to MC-Recipe Digest V1 #636 by Bill Spalding
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 349 | ||
Calories from Fat: 158 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 271.9mg | 84 % | |
Sodium 142.7mg | 5 % | |
Potassium 862.1mg | 23 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 11.9g | ||
Protein 27.8g | 40 % | |
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: 349
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