Eggplant Beef Moussaka
Recipe: #17982
March 13, 2015
Categories: Cheese Eggplant, Greek, Sunday Dinner, Oven Bake, Beef Dinner, more
"I suppose this could be made with ground lamb, too, though I've always used ground beef. Very rich. I generally serve it with Vrasta Fasolakia Fresca (green bean dish), printed here as well."
Original is 6 servings
Ingredients
- BECHEMEL SAUCE
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Nutritional
- Serving Size: 1 (252.5 g)
- Calories 332.3
- Total Fat - 22.2 g
- Saturated Fat - 8.9 g
- Cholesterol - 86 mg
- Sodium - 526.8 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 3.5 g
- Sugars - 4.1 g
- Protein - 24 g
- Calcium - 110.7 mg
- Iron - 2.7 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice eggplant about 1/2 inch thick without peeling.
Step 2
Fry in oil until lightly browned on both sides (may have to add more oil to prevent sticking).
Step 3
Meantime, cook beef in oil until it loses its color.
Step 4
Season with salt and pepper.
Step 5
Put layer of eggplant slices in bottom of a shallow 1 1/2 quart baking dish.
Step 6
Put meat on top. Add second layer of eggplant slices.
Step 7
Pour bechemel sauce over all and sprinkle with parmesan cheese.
Step 8
Bake, uncovered, at 400 degrees F 15-20 minutes until top is crisp and brown.
Bechemel Sauce
Step 9
In saucepan, melt butter and comibne with flour smoothly.
Step 10
Stir in chopped onion.
Step 11
Add bouillon slowly, stirring constantly, until thickened.
Step 12
Add cream and simmer very gently for about 1 minute.
Step 13
Strain.
Tips
No special items needed.
0 Reviews
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