Mousakka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
2 lbs ground beef (85/15)1 can diced tomatos1 can tomato paste (3 oz)1 cup water1 onion- diced3 medium eggplant, peeled and sliced lengthwise3 medium zuchinni, peeled and sliced lengthwisePam cooking spray2 T butter2 T all purpose flour2 eggs1 c milk2 cups shredded mozzarella cheese1 T oregano1 T basil1 t ground cinnamon1 t salt1T fresh ground pepper, divided.
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.
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.
Nutritional Info 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
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