Greek Moussaka (Not yet rated)
Submitted by boz
A layered dish of eggplant and lamb.
Cal: 369 Fat: 24g Carbs: 14g Protein: 20g Fiber: 5g
More Nutrition...
More Nutrition...
Original recipe serves 7
Directions
Season eggplant slices with salt and pepper, and let rest 1 hour. Cook the onion in butter, stir in lab meat and water, breaking up the meat with a fork as needed. Stir in lemon juice, tomatoes, wine, parsley and season with salt and pepper. Cover and simmer for 45 minutes. Meanwhile, rinse the eggplant slices and place on a paper towel to pat dry. Lightly fry the slices in olive oil in a hot skillet. Remove tomato mixturefrom heat, and add half the breadcrumbs and egg whites. Mix well. Grease a 22 x 32 x 5 cm (9" x 13" x 2") baking dish and sprinkle bottom with remaining breadcrumbs. Line the bottom with fried eggplant slices. Add layer of meat and tomato mixture, and top with remaining eggplant slices. Stir beaten egg yolks and 2/3 of the parmesan cheese into the bechamel sauce. Spread sauce over the top of the eggplant and sprinkle with remaining parmesan. Bake at 180C (350F) for 45 minutes or until golden and bubbly. Serves 6 to 8.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
18.5
--
4.6
19.9
36.3
42.2
40.3
3.7
Calories: 369.5
Total Sugars: 5.2g
Carb.: 13.9g
Fiber: 5g
Total Fats: 23.6g
Cholesterol: 126.6mg
Protein: 20.1g
Sodium: 88.6mg
*Data provided by USDA
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