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Suggest a better descriptionMelt 1 tablespoon butter in large skillet. Saute onion until soft. Add beef 1/2 pound at a time and cook in batches until brown. Add tomatoes, parsley and tomato paste. Cook 10 to 15 minutes. Season with salt and pepper to taste. Set aside. Heat oil in large frying pan. Flour eggplant lightly. Saute eggplant on both sides in hot oil until golden. Fry potatoes in same skillet, using additional oil if necessary. Set aside. Melt 1 cup butter in medium saucepan. Add 1 cup flour slowly, stirring to form smooth paste. Gradually add hot milk, stirring over low heat until thick and smooth. Mix in eggs and cheese; cook 1 minute. Season with nutmeg, salt and pepper to taste. Preheat oven to 350 degrees. In a 2-quart baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2 eggplant, 1/2 meat sauce, remaining eggplant. Pour cheese sauce over top. Bake until golden, about 50 to 60 minutes. Source: "Favorite Restaurant Recipes" (Bon Appetits RSVP). Typed for you by Karen Mintzias
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Serving Size: 1 Serving (640g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 830 | ||
Calories from Fat: 358 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.7g | 53 % | |
Saturated Fat 21.1g | 106 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 231.6mg | 71 % | |
Sodium 2840.7mg | 98 % | |
Potassium 3723.9mg | 98 % | |
Total Carbohydrate 88g | 26 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 73.7g | ||
Protein 41.9g | 60 % | |
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: 830
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