|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 28g||141%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 5g||19%|
|*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 Moussaka recipe is a delicious Greek dish for eggplant lovers. Layers of sliced eggplant, with a layer in between of ground beef mixed with tomatoes and tomato sauce, garlic powder, and spices. For the finishing touch, it's topped off with a creamy cheese sauce and baked for a mouthwatering dish.
You can substitute the ground beef with lamb, and go the traditional way of making Moussaka; or use a mixture of pork and beef.
Serve this casserole with a tossed salad or a sliced cucumber salad, and crusty homemade bread.
- 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)
Gather the ingredients.
Slice eggplants in 1/2-inch slices.
In a large kettle, boil eggplant slices 5 to 10 minutes, until tender.
Drain in a colander or on paper towels.
Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices.
Place a heavy casserole or bowl on top of the eggplant, pressing down to squeeze out excess water.
Pre-heat oven to 400 F. Arrange half of the drained eggplant slices in a 13x9x2-inch baking dish.
In a large skillet, brown ground beef; drain off excess fat.
Add drained tomatoes, breaking up with a spoon.
Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally.
Spread the meat sauce mixture over the eggplant.
Top meat mixture with remaining eggplant slices.
In a medium saucepan, melt butter.
Stir in flour; cook, stirring, for about 1 minute. Remove from heat.
Gradually stir in milk; return to heat and cook until thickened, stirring constantly.
Add shredded cheese and continue stirring until cheese is melted and sauce is smooth.
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.
Spoon the cheese sauce over the eggplant casserole.
Bake in preheated oven for 30 minutes, or until topping is set. Let stand 5 minutes before serving.