Lamb Moussaka
Recipe: #28653
November 08, 2017
Categories: Lamb/Mutton, Eggplant, Potatoes, Greek, Potluck, Sunday Dinner, Oven Bake, Gluten-Free, more
"From one of our national supermarkets and their monthly free magazine May 2017."
Ingredients
Nutritional
- Serving Size: 1 (397.8 g)
- Calories 530.1
- Total Fat - 34.9 g
- Saturated Fat - 15.8 g
- Cholesterol - 165.1 mg
- Sodium - 532.3 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 5.5 g
- Sugars - 7.5 g
- Protein - 23.6 g
- Calcium - 200.5 mg
- Iron - 3.3 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a large frying pan over medium heat and the onion and garlic and cook, stirring for 2 minutes and then add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince is cooked through and then add pasta sauce, parsley, oregano and cinnamon and simmer for 10 minutes.
Step 2
Meanwhile, preheat grill/broiler n high.
Step 3
Spray eggplant with oil and cook under grill/broiler, turning once for 4 to 6 minutes or until golden.
Step 4
Preheat oven to 180C.
Step 5
Layer the eggplant, potato and mince mixture in a greased 8 cup (2 litre) baking dish.
Step 6
Whisk Light Cream For Cooking, eggs and cheese in a bowl and pour over the mince mixture and bake for 20 to 30 minutes.
Step 7
Serve with Greek salad, if desired.
Tips
- Olive oil spray