Italian Moussaka
Servings
Prep Time
Cook Time
Ready In
Recipe: #2618
November 15, 2011
Categories: Fresh Tomatoes, Dinner, Main Dish, Casseroles, Pork, Pork Sausage, Vegetables, Eggplant, Italian, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Entertaining, Father's Day, Game/Sports Day, Sunday Dinner, Weeknight Meals, Oven Bake, Skillet, Stove Top, Gluten-Free, No Eggs, Spicy more
"This really isn't an authentic Italian recipe but it is a bit different from the true Greek Moussaka. We enjoyed it and I hope you will too."
Ingredients
Nutritional
- Serving Size: 1 (359.5 g)
- Calories 551.2
- Total Fat - 38.9 g
- Saturated Fat - 14.6 g
- Cholesterol - 101.3 mg
- Sodium - 1622.7 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 4.2 g
- Sugars - 5.5 g
- Protein - 32 g
- Calcium - 335.7 mg
- Iron - 2 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.3 mg
Step 1
Lightly spray an oven proof casserole dish large enough to hold all the ingredients
Step 2
Place half of the eggplant slices on the bottom of the dish, single layer
Step 3
Add half of the cooked sausage meat, cover with remaining eggplant slices
Step 4
Add the mushrooms, onions, half of the diced tomatoes and remaining sausage meat
Step 5
Add remaining tomates, then sour cream and cheese
Step 6
Cover and bake in 350f oven for 35 minutes, uncover and continue baking for 10 minutes Allow the casserole to be lovely and golden on top
Tips & Variations
No special items needed.
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