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Recipe
Shortcut Moussaka Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3158g | |
| Calories 3921 | |
| Calories from Fat 2225 | 57% |
| Total Fat 249.17g | 311% |
| Saturated Fat 92.42g | 370% |
| Trans Fat 8.53g | |
| Cholesterol 1251mg | 417% |
| Sodium 5025mg | 209% |
| Potassium 7295mg | 208% |
| Total Carbs 133.51g | 36% |
| Dietary Fiber 34.4g | 115% |
| Sugars 68.75g | 46% |
| Protein 256.25g | 410% |
Ingredients Convert Measures
- 1/4 c. extra virgin olive oil
- 2 pound grnd beef
- 1 sm. onion, minced
- 1 (15 ounce.) can tomato sauce
- 3/4 c. dry red wine
- 2 tbsp. minced fresh parsley
- 1 teaspoon dry oregano, crumbled
- 1/4 teaspoon grnd cinnamon
- 1/4 c. (1/2 stick) butter
- 1/4 c. all-purpose flour
- 2 c. lowfat milk
- 3 Large eggs
- 1 c. grated Parmesan cheese
- 1 lg. eggplant (about 1 1/2 lb.), peeled, sliced into thin rounds
Directions
- Heat extra virgin olive oil in heavy large saucepan over medium-high heat. Add in grnd beef and minced onion and cook till beef is brown, breaking up beef with fork, about 15 min. Fold in tomato sauce, red wine, parsley, crumbled oregano and grnd cinnamon. Simmer till mix thickens and is almost dry, stirring occasionally, about 20 min. (Can be prepared 1 day ahead. Cover tightly and chill.)
- Preheat oven to 350 degrees. Heat butter in heavy medium saucepan over medium low heat. Add in flour and stir 1 minute. Gradually add in lowfat milk, whisking till smooth. Boil till thick, stirring constantly, about 2 min. Beat Large eggs in small bowl to blend. Whisk small amount of lowfat milk mix into Large eggs. Return mix to saucepan. Bring to boil, whisking constantly. Remove custard from heat. Stir in 1/2 c. grated Parmesan cheese. Season custard to taste with salt and pepper.
- Butter 13 x 9 x 2 inch glass baking dish. Arrange half of eggplant in bottom of dish. Season with salt and pepper. Spread meat mix over. Top with remaining eggplant. Pour warm custard cheese sauce over eggplant. Sprinkle with remaining 1/2 c. Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking till golden brown and bubbling on edges, about 10 min longer. Cold 10 min.
