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Moussaka With Eggplant Recipe
|Ground meat||2 Pound|
|Rice||3 Tablespoon, uncooked|
|Bread crumbs||1 Tablespoon|
|Bouillon/Stock||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2732 Calories from Fat 1241
% Daily Value*
Total Fat 141 g216.5%
Saturated Fat 71.1 g355.4%
Trans Fat 0 g
Cholesterol 513.5 mg
Sodium 2232.9 mg93%
Total Carbohydrates 163 g54.3%
Dietary Fiber 47.6 g190.5%
Sugars 46.7 g
Protein 209 g417.8%
Vitamin A 94.9% Vitamin C 338.5%
Calcium 45.1% Iron 81.8%
*Based on a 2000 Calorie diet
Fry onions to a nice light brown.
Add ground meat (mixed pork and veal); cook until browned, stirring constantly to prevent burning.
Wash rice in cold water; mix with meat.
Add tablespoon of finely chopped parsley and a little thyme; cook 2 to 3 minutes.
Cut eggplants into 1/3 inch slices without peeling.
Fry quickly each slice on both sides; place on a plate, until all have been done.
Add more butter, if required, while frying.
Grease bottom and sides of casserole with butter.
Sprinkle with a little flour, mixed with bread crumbs.
On bottom, place layer of eggplant, layer of ground mixed meat then layer of sliced tomatoes.
Continue layers in this order, finishing with layer of tomatoes on top.
Between layers, place some diced green peppers, parsley, and pepper and salt to taste (and also dill, but this is optional).
Pour 1 cup boiling soup stock or bouillon over ingredients.
Bake, covered, for 1 hour in moderate oven, then uncovered for 20 more minutes.
If needed, add more soup stock.
When baked there should remain only a little juice on the bottom.