Moussaka Recipe
Ingredients
| Lean ground beef | 1 Pound (Lean Ground Lamb) | |
| Onion | 1 Large, chopped | |
| Salt | 1 Teaspoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Canned tomato paste | 6 Ounce | |
| Mixed pickling spice | 1 Teaspoon | |
| Red wine vinegar | 2 Tablespoon | |
| Minced parsley | 2 Tablespoon | |
| Low fat milk | 3 Cup (48 tbs) | |
| Cornstarch | 3 Tablespoon, blended with 3 tablespoons cold water | |
| Cold water | 3 Tablespoon, blended | |
| Salt | 3⁄4 Teaspoon | |
| Nutmeg | 1⁄8 Teaspoon | |
| Eggplant | 1 Large, sliced 0.5 inch thick | |
| Eggs | 3 | |
| Grated parmesan cheese | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 216 Calories from Fat 66
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 3 g15.2%
Trans Fat 0 g
Cholesterol 105 mg35%
Sodium 696.7 mg29%
Total Carbohydrates 19 g6.4%
Dietary Fiber 3.4 g13.7%
Sugars 9.1 g
Protein 19 g37.2%
Vitamin A 13.8% Vitamin C 22%
Calcium 18.1% Iron 12.7%
*Based on a 2000 Calorie diet
Directions
Add salt, garlic, tomato paste, mixed pickling spice tied in a cheesecloth bag, vinegar, parsley, and about 1/2 cup water.
Cover and simmer 3 hours.
Skim off fat.
Heat milk until scalded and blend in the cornstarch paste.
Cook, stirring, until thickened.
Season with salt and nutmeg.
Meanwhile lay out eggplant on a sheet of foil in a baking pan and bake in a 400° oven for 30 minutes, turning once.
Using a greased 9 by 13 inch baking pan, arrange eggplant in a layer on the bottom and cover with meat sauce.
Stir thickened milk into beaten eggs and pour over the top.
Sprinkle with cheese.
Bake in a 350° oven for 45 minutes, or until set and browned.
Cut into squares.
Contains about 200 calories per serving.
Chef
