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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 158.6
  • Total Fat: 9.0 g
  • Cholesterol: 51.7 mg
  • Sodium: 193.0 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 11.8 g

View full nutritional breakdown of Mousakka calories by ingredient
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Mousakka

Submitted by: DIANNADZ

Introduction

This makes a 9 x 13 inch baking dish full of mousakka. I freeze individual portions in sandwich bags, or just wrap them in foil. They are easy to pack for lunches, just remove the foil or sandwich bag and zap in the microwave.
After the mousakka is refrigerated overnight, it will hold its shape when cut, thats when I just cut the portions and freeze them.
This makes a 9 x 13 inch baking dish full of mousakka. I freeze individual portions in sandwich bags, or just wrap them in foil. They are easy to pack for lunches, just remove the foil or sandwich bag and zap in the microwave.
After the mousakka is refrigerated overnight, it will hold its shape when cut, thats when I just cut the portions and freeze them.

Number of Servings: 28

Ingredients

    2 lbs ground beef (85/15)
    1 can diced tomatos
    1 can tomato paste (3 oz)
    1 cup water
    1 onion- diced
    3 medium eggplant, peeled and sliced lengthwise
    3 medium zuchinni, peeled and sliced lengthwise
    Pam cooking spray
    2 T butter
    2 T all purpose flour
    2 eggs
    1 c milk
    2 cups shredded mozzarella cheese
    1 T oregano
    1 T basil
    1 t ground cinnamon
    1 t salt
    1T fresh ground pepper, divided.


Directions

1. Brown hamburger in 10 inch skillet, I like to add water to mine and let the fat cook off, drain the liquids, then let the meat brown.
2. Push the ground beef to the side and add onion. Place side with onion over the flame and let the onion brown.
3. Add diced tomato, tomato paste and 2 c water.
4. Mix well, and add oregano, basil, cinnamon, salt and 2 t pepper.
5. Reduce the heat and let this simmer as you brown the eggplant and zuchinni with the PAM.
6. As pieces of the eggplant and zuchinni brown, layer them in a 13 x 9 in baking dish.
7. After you have a single layer of eggplant/zuchinni, place 1/2 the hamburger mixture on top of the vegetables.
8. Sprinkle with 1 cup of mozzerella cheese.
9. Add another layer of browned eggplant and zuchinni, then the rest of the hamburger mixture, and top that with another layer of the cheese.
10. In a 1 Quart sauce pan, melt the 2 T of butter, add the 2 T of flour and let the flour brown about 3 min, making a light colored roux.
11. Remove the roux from the heat, and gradually add the milk as you briskly whip the roux, using a immersible blender is helpful.
12. Add the eggs and continue to whip, until all lumps are removed and mixture is smooth.
13. Add the cream cheese and rest of pepper, still whipping the mixture.
14. Place sauce back on heat on low and stir until thickens. You can add more milk if it gets too thick.
15. Pour sauce over the vegetables and meat. Spreading it into a thin layer, dust with cinnamon
16. Bake in a 350 degree oven for 1 hour, or until bechamel sauce sets and browns.

This makes 28 apporoximalely 2 x 2 inch servings.

Number of Servings: 28

Recipe submitted by SparkPeople user DZAMANI.






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