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Moussaka - Greek Casserole Recipe

Moussaka - Greek Casserole Recipe

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Ingredients:

Serving

1 lb russet potato (peeled, sliced 1/4 inch thick )
4 tbsp olive oil
salt
black pepper
2/3 cup unsalted butter
1 cup all-purpose flour
6 cups milk, hot
coarse salt
black pepper
1/8 tsp nutmeg, freshly grated
6 whole eggs, beaten to mix
3 tbsp olive oil, plus more for brushing eggplant
1 1/2 lbs lamb, ground
2 medium onions, chopped
3 garlic cloves, chopped
1/2 cup dry red wine
1/2 tsp cayenne pepper
2 tsp greek oregano, dried
1 tsp cinnamon
56 oz italian-style tomatoes, chopped, drained
1 tbsp tomato paste
1 pinch ground nutmeg
2 1/4 lbs baby eggplants , cut lengthwise into 1/4-inch thick slices
salt
black pepper

Directions:

Potatoes:.
Preheat oven to 375 degrees F.
Toss the potatoes with the olive oil in a large bowl.
Put them in a single layer on a baking sheet and season to taste.
Roast until soft and starting to brown, about 35 minutes.
Béchamel Sauce:.
In a medium saucepan melt the butter over medium heat.
Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
Gradually whisk in the hot milk.
Continue whisking for about 6 to 8 minutes until it thickens.
Season with salt, pepper and nutmeg.
Put the eggs in a large bowl.
Whisk the béchamel sauce into the eggs.
Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
Cover bowl with plastic wrap.
Make sure to place wrap directly on the surface of the sauce so a skin does not form.
Set aside.
Lamb:.
Heat oil in a large, heavy-bottomed pot over medium-high heat.
Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
Add onion and garlic and sauté until tender, about 6 minutes.
Add wine, cayenne pepper, and oregano and cook 2 minutes.
Stir in cinnamon, tomatoes, tomato paste and nutmeg.
Reduce heat to medium.
Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
Brush the eggplant slices with oil and season with salt and pepper.
Grill until cooked through and golden, about 2 minutes per side.
Set aside.
To Assemble:.
Preheat oven to 400 degrees F.
Coat a 14x10x2-inch glass baking dish with oil.
Arrange potatoes in bottom of dish.
Arrange half of eggplant slices over potatoes.
Pour half of lamb sauce over.
Arrange another layer of eggplant slices on top.
Pour remaining sauce over.
Pour béchamel sauce over moussaka, covering completely.
Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
Transfer baking dish to rack and let rest 20 minutes before slicing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	886.09 Kcal (3710 kJ)
Calories from fat	287.04 Kcal
		% Daily Value*
Total Fat	31.89g	49%
Cholesterol	90.62mg	30%
Sodium	115.93mg	5%
Potassium	1043.52mg	22%
Total Carbs	120.12g	40%
Sugars	18.23g	73%
Dietary Fiber	5.8g	23%
Protein	30.65g	61%
Vitamin C	21.5mg	36%
Vitamin A	0.1mg	4%
Iron	1.6mg	9%
Calcium	186mg	19%

Amount Per 100 g
Calories	198.25 Kcal (830 kJ)
Calories from fat	64.22 Kcal
		% Daily Value*
Total Fat	7.14g	49%
Cholesterol	20.27mg	30%
Sodium	25.94mg	5%
Potassium	233.48mg	22%
Total Carbs	26.88g	40%
Sugars	4.08g	73%
Dietary Fiber	1.3g	23%
Protein	6.86g	61%
Vitamin C	4.8mg	36%
Iron	0.4mg	9%
Calcium	41.6mg	19%

* 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

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Recipe Tags

Weightwatchers Points

19.6

Points
24

PointsPlus

Good Points

saturated fat free,
very low sodium

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