Moussaka Recipe

Posted by
Rate It!
Moussaka
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly browned; add oregano, basil, cinnamon, salt, ripe olives (if using) and tomato sauce; Cover and simmer slowly about 30 minutes; uncover and simmer slowly another 30 minutes.
  2. While sauce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends from eggplant (1 large or 2 small) and cut in 1/2-inch-thick slices (if using large, flask-type eggplant, peel the skin off in strips with a vegetable peeler - creating a striped look - with some of the peel left on and some off. If using Japanese-style (the longish, purply-white ones), don't bother to peel at all); Place on a cookie sheet and brush with remaining olive oil; Place under broiler and broil until light brown; Remove from oven, salt lightly, turn eggplant and repeat process; Then position rack in center of oven and heat to 350 degrees.
  3. There are three ways you can prepare the potatoes for this delicious casserole: 1) shallow-fry potato rounds in olive oil until golden-brown or, 2) for fewer calories, arrange the potato slices in your baking pan, brush lightly with olive oil, bake for 15 minutes, continue with assembly, or 3) if you want to cut calories further, parboil them for 8 minutes; drain well on paper towels.
  4. To assemble: In 13x9x2-inch baking dish, arrange layer of potatoes, overlapping slightly, season lightly (there will be only one layer of potatoes, so use them all up); next, do a layer of eggplant; sprinkle some Parmesan, kaseri (or cheddar) and bread crumbs over eggplant; layer meat sauce, freshly grated cheeses, crumbs and Bechamel Sauce until all is used; bake 45-50 minutes at 350 degrees or until flecked golden-brown on top.
  5. To make Bechamel Sauce: In saucepan, melt butter over medium-low heat; whisk in flour and cook slowly until smooth and lightly cooked (2-3 minutes); add salt and remove from heat; add milk, whisking rapidly and return to heat; cook until thick and bubbly, whisking constantly; allow to cool 5 minutes, whisking once in a while to prevent a skin from forming; incorporate eggs and grated cheese with wire whisk to make fluffy sauce.
  6. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 611.84 Kcal (2562 kJ)
Calories from fat 302.63 Kcal
% Daily Value*
Total Fat 33.63g 52%
Cholesterol 115.4mg 38%
Sodium 1623.29mg 68%
Potassium 922.24mg 20%
Total Carbs 41.68g 14%
Sugars 16.27g 65%
Dietary Fiber 7g 28%
Protein 37.04g 74%
Vitamin C 8.2mg 14%
Vitamin A 0.4mg 13%
Iron 4.1mg 23%
Calcium 564.6mg 56%
Amount Per 100 g
Calories 145.02 Kcal (607 kJ)
Calories from fat 71.73 Kcal
% Daily Value*
Total Fat 7.97g 52%
Cholesterol 27.35mg 38%
Sodium 384.75mg 68%
Potassium 218.59mg 20%
Total Carbs 9.88g 14%
Sugars 3.86g 65%
Dietary Fiber 1.66g 28%
Protein 8.78g 74%
Vitamin C 1.9mg 14%
Vitamin A 0.1mg 13%
Iron 1mg 23%
Calcium 133.8mg 56%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 14.2
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top