SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 547.0
  • Total Fat: 39.5 g
  • Cholesterol: 127.2 mg
  • Sodium: 300.9 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 4.9 g
  • Protein: 24.1 g

View full nutritional breakdown of Ed's Moussaka calories by ingredient
Report Inappropriate Recipe

Ed's Moussaka

Submitted by: MRSMINN

Introduction

Add a side salad and enjoy a flavorful treat! Add a side salad and enjoy a flavorful treat!
Number of Servings: 6

Ingredients

    2lb sm or med eggplant, peeled & thinly sliced
    4 T olive oil
    1 onion, finely chopped
    2 garlic cloves, crushed
    1 lb lean ground lamb
    14 oz can chopped tomatoes
    1 t dried oregano
    pinch of ground cinnamon
    salt & ground black pepper
    1/4 cup unsalted butter
    1/2 cup all-purpose flour
    2.5 cups fat free milk
    pinch nutmeg
    3/4 c grated cheddar cheese
    1 egg yolk
    2 T breadcrumbs

Directions

1. Layer eggplant slices in a strainer or colander, sprinkling each layer with salt. Place over a bowl & leave to drain for 20 min. Rinse slices thoroughly under cold running water & pat dry with paper towels.
2.Cover a cookie sheet w aluminum foil. Spray slices on both sides with no stick cooking spray. Lay them individually on cookie sheet & cook 15 min on each side.
3. Arrange half of eggplant slices in the bottom of the crock pot.
4. Heat the olive oil, add onion; cook 'til tender. Add garlic and lamb, stirring to break up meat until it's evenly browned.
5. Add tomatoes, oregano & cinnamon. Season w salt & pepper. Bring to a boil over a gentle heat.
6. Spoon the lamb mixture into the crock pot, over the
eggplant slices to cover them.
7. Place remaining eggplant slices over meat mixture. Cover & cook for 2 hrs.
8. Meanwhile, make the cheese topping. Melt butter, stir in flour & cook for one min. Gradually stir in milk, bring to boil over a slow heat. Stir constantly until thick & creamy. Lower heat & simmer 1 min.
9. Remove from heat, season, stir in nutmeg & 2/3 of cheese.
10. Cool sauce for 5 min then beat in egg yolk. Pour over eggplant slices immediately.
11. Cover & cook for approx 2 hrs--until topping is lightly set.
12. Next, sprinkle with remaining cheese & the breadcrumbs on top. Cook under oven broiler until golden brown, approx 3-4 min.
13. Let stand for 5-10 min before serving.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MRSMINN.






Great Stories from around the Web


Rate This Recipe