Lamb Moussaka
Created by ImPat on November 8, 2017
- Servings: 6
- Prep Time: 25m
- Cook Time: 50m
- Recipe #28653
Ingredients
- 1 tablespoon olive oil
- 1 brown onion (finely chopped)
- 1 garlic clove, minced
- 500 grams ground lamb
- 1 jar (500 gram) pasta sauce (tomato or chargrilled vegetable pasta sauce)
- 1/4 cup chopped parsley
- 2 teaspoon dried oregano leaves
- 1/2 teaspoon ground cinnamon
- 1 eggplant (large eggplant, cut into 1cm thick slices)
- 2 potatoes (large potatoes, cooked and cut into 1cm thick slices)
- 250 ml light cream (for cooking, Philadelphia brand suggested)
- 2 large eggs
- 1/2 cup parmesan cheese, grated
- Greek salad, to serve (optional)
How to Make
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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.
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Step 2: Meanwhile, preheat grill/broiler n high.
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Step 3: Spray eggplant with oil and cook under grill/broiler, turning once for 4 to 6 minutes or until golden.
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Step 4: Preheat oven to 180C.
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Step 5: Layer the eggplant, potato and mince mixture in a greased 8 cup (2 litre) baking dish.
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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.
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Step 7: Serve with Greek salad, if desired.
Nutritional Facts
- 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