Moussaka With Crunchy Topping Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient
Interest Group


 Onion1 , chopped
 Garlic2 Clove (10 gm), crushed
 Lean minced beef500 Gram
 Chopped fresh rosemary1 Teaspoon
 No salt added canned tomatoes400 Gram, mashed (Undrained)
 No salt added tomato paste2 Tablespoon
 Low salt soy sauce2 Teaspoon
 Dry red wine125 Milliliter (1/2 Cup)
 Sugar1 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Eggplant1 , thinly sliced
 Whole meal bread slices6 , crusts removed
 Polyunsaturated margarine1 Tablespoon
 Finely chopped fresh basil2 Tablespoon
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2001 Calories from Fat 783

% Daily Value*

Total Fat 87 g134.4%

Saturated Fat 33 g164.8%

Trans Fat 3.8 g

Cholesterol 323.2 mg

Sodium 1951.7 mg81.3%

Total Carbohydrates 150 g49.9%

Dietary Fiber 23.6 g94.4%

Sugars 33.3 g

Protein 127 g253.9%

Vitamin A 61.1% Vitamin C 79.4%

Calcium 76.3% Iron 105.9%

*Based on a 2000 Calorie diet


1.Heat a non-stick trypan.
Cook onion, garlic, mince and rosemary over medium heat for 4-5 minutes, stirring constantly.
2.Stir in tomatoes, tomato paste, soy sauce, wine, sugar and nutmeg.
Cook, uncovered, over medium heat for 20-25 minutes or until mixture reduces and thickens slightly.
3.Steam or microwave eggplant for 2-3 minutes.
Arrange layers of eggplant and mince mixture in a 16 cm x 28 cm lightly greased ovenproof dish, finishing with a layer of mince.
4.Spread bread slices with margarine and cut into large cubes.
Place on top of moussaka.
Sprinkle with basil and Parmesan cheese, bake at 180°C for 30-35 minutes.