
How To Make Moussaka
This eggplant lasagna or moussaka recipe is layered with broiled eggplant, flavorful ground lamb sauce, and creamy cheese for a filling Mediterranean dish.
Serves:
Ingredients
- 6tbspcooking oil
- 1onion
- 2clovesgarlic
- 1lbground lamb
- ½cupred wine
- 1tbsptomato paste
- 1½cupscrushed tomatoes in thick puree,(15 oz) canned
- 1bay leaf
- 1cinnamon stick
- 1tspground allspice
- 1tspsalt
- fresh ground black pepper
- 1lbeggplant
- 4ozcream cheese
- ¼cupmilk
- ¼cupparmesan,grated
Instructions
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Heat the broiler. In a large stainless-steel frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic; cook for about 3 minutes until starting to soften.
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Add the lamb and cook for about 2 minutes until the meat loses its pink color. Stir in the wine, tomato paste, tomatoes, bay leaf, cinnamon, allspice, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil and reduce heat. Simmer, covered for 10 minutes.
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Brush both sides of the eggplant slices with the remaining oil and season with â…› teaspoon each salt and pepper.
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Put the eggplant slices on a large baking sheet and broil, 6-inches from the heat, for about 5 minutes until browned. Turn and broil for about 5 minutes longer until browned on the other side.
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In a small saucepan, combine the cream cheese, milk, â…› teaspoon salt, and a pinch of pepper. Warm over low heat until just melted.
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Oil an 8×8-inch baking dish. Layer half the eggplant in the dish, then half the meat sauce. Sprinkle with half the Parmesan. Repeat with the remaining eggplant, meat sauce, and Parmesan.
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Spoon the cream-cheese sauce on top; broil until just starting to brown, 1 to 2 minutes.
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Serve and enjoy.
Nutrition
- Calories:Â 755.30kcal
- Fat:Â 60.77g
- Saturated Fat:Â 20.51g
- Trans Fat:Â 0.08g
- Monounsaturated Fat:Â 27.52g
- Polyunsaturated Fat:Â 8.73g
- Carbohydrates:Â 22.27g
- Fiber:Â 6.69g
- Sugar:Â 11.78g
- Protein:Â 27.70g
- Cholesterol:Â 121.81mg
- Sodium:Â 1070.29mg
- Calcium:Â 245.33mg
- Potassium:Â 1001.69mg
- Iron:Â 4.02mg
- Vitamin A: 145.23µg
- Vitamin C:Â 14.78mg
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