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The Spruce / Cara Cormack
Nutritional Guidelines (per serving) | |
---|---|
811 | Calories |
54g | Fat |
29g | Carbs |
53g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 811 |
% Daily Value* | |
Total Fat 54g | 69% |
Saturated Fat 28g | 141% |
Cholesterol 260mg | 87% |
Sodium 1821mg | 79% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 5g | 19% |
Protein 53g | |
Calcium 910mg | 70% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This is a delicious Greek dish for eggplant lovers—you can substitute lamb or a mixture of pork and beef.Â
Ingredients
- 2 medium eggplants
- 2 teaspoons salt
- 1 pound lean ground beef
- 1 (14.5 ounces) can tomatoes (drained)
- 1 (8 ounces) can tomato sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- Dash cinnamon
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 1/2 cups cheddar cheese (shredded)
- 2 eggs (slightly beaten)
Steps to Make It
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Gather the ingredients.
The Spruce / Cara Cormack
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Slice eggplants in 1/2-inch slices.
The Spruce / Cara Cormack
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In a large kettle, boil eggplant slices 5 to 10 minutes, until tender.
The Spruce / Cara Cormack
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Drain in a colander or on paper towels.
The Spruce / Cara Cormack
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Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices.
The Spruce / Cara Cormack
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Place a heavy casserole or bowl on top of the eggplant, pressing down to squeeze out excess water.
The Spruce / Cara Cormack
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Pre-heat oven to 400 F. Arrange half of the drained eggplant slices in a 13x9x2-inch baking dish.
The Spruce / Cara Cormack
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In a large skillet, brown ground beef; drain off excess fat.
The Spruce / Cara Cormack
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Add drained tomatoes, breaking up with a spoon.
The Spruce / Cara Cormack
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Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally.
The Spruce / Cara Cormack
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Spread the meat sauce mixture over the eggplant.
The Spruce / Cara Cormack
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Top meat mixture with remaining eggplant slices.
The Spruce / Cara Cormack
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In a medium saucepan, melt butter.
The Spruce / Cara Cormack
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Stir in flour; cook, stirring, for about 1 minute. Remove from heat.
The Spruce / Cara Cormack
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Gradually stir in milk; return to heat and cook until thickened, stirring constantly.
The Spruce / Cara Cormack
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Add shredded cheese and continue stirring until cheese is melted and sauce is smooth.
The Spruce / Cara Cormack
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Add a small portion of the mixture to the slightly beaten eggs, beating quickly, then return egg mixture to sauce in the saucepan, whisking as you pour.
The Spruce / Cara Cormack
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Spoon the cheese sauce over the eggplant casserole.
The Spruce / Cara Cormack
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Bake in preheated oven for 30 minutes, or until topping is set. Let stand 5 minutes before serving.
The Spruce / Cara Cormack
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