Moussaka

If you want to add more Mediterranean recipes to your recipe box, Moussaka might be a recipe you should try. For $2.03 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 293 calories, 24g of protein, and 11g of fat per serving. This recipe serves 6. This recipe is liked by 9 foodies and cooks. It is brought to you by Foodnetwork. A mixture of unsalted butter, fresh parsley, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Try Moussaka, Moussaka, and Moussaka for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 80 minutes

 

Ingredients:

1 (28-ounce) can crushed tomatoes

2 eggplants, sliced lengthwise into 1/4-inch thick slices 4 tablespoons canola oil, divided

2 tablespoons all-purpose flour

2 tablespoons chopped fresh parsley, for garnish

1 tablespoon chopped garlic

1 teaspoon ground cinnamon, divided

2 teaspoons Italian seasoning

Kosher salt and freshly ground black pepper

1 pound (80 percent lean) ground beef

1 1/2 cups milk, at room temperature

1 medium onion, chopped

1/4 cup grated Parmesan

2 tablespoons unsalted butter

Equipment:

oven

baking sheet

frying pan

wooden spoon

sauce pan

whisk

baking pan

Cooking instruction summary:

Preheat the oven to 375 degrees F. Put the eggplant in a single layer onto 2 (9 by 17-inch) baking sheets. Brush both sides with 3 tablespoons canola oil and season with salt and pepper. Bake until browned and softened, 10 to 15 minutes. In a large skillet over medium-high heat, add the remaining 1 tablespoon canola oil and the onions and cook until they soften, about 3 minutes. Add the beef, breaking into pieces with a wooden spoon. Add the garlic, Italian seasoning, 1/2 teaspoon cinnamon, and salt and pepper. Stir in the tomatoes and simmer until it is thick and the flavors have combined, 20 to 25 minutes. Taste and adjust the seasoning with salt and pepper, if needed. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk, season with salt and pepper, and the remaining 1/2 teaspoon cinnamon. Bring it to a simmer, and cook until it is thick, about the consistency of pancake batter. Put a layer of eggplant into a 9 by 9-inch baking dish. Spread the beef mixture evenly over the top. Put another layer of eggplant on top (reserve the remaining eggplant for Online Round 2 Recipe Eggplant Dip). Pour the bechamel sauce over the top and sprinkle with the cheese. Bake until browned and bubbling, 25 to 30 minutes. Remove from the oven and let rest for 10 minutes. Garnish with the parsley before serving.

 

Step by step:


1. Preheat the oven to 375 degrees F.

2. Put the eggplant in a single layer onto 2 (9 by 17-inch) baking sheets.

3. Brush both sides with 3 tablespoons canola oil and season with salt and pepper.

4. Bake until browned and softened, 10 to 15 minutes.

5. In a large skillet over medium-high heat, add the remaining 1 tablespoon canola oil and the onions and cook until they soften, about 3 minutes.

6. Add the beef, breaking into pieces with a wooden spoon.

7. Add the garlic, Italian seasoning, 1/2 teaspoon cinnamon, and salt and pepper. Stir in the tomatoes and simmer until it is thick and the flavors have combined, 20 to 25 minutes. Taste and adjust the seasoning with salt and pepper, if needed.

8. In a small saucepan over medium heat, melt the butter.

9. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk, season with salt and pepper, and the remaining 1/2 teaspoon cinnamon. Bring it to a simmer, and cook until it is thick, about the consistency of pancake batter.

10. Put a layer of eggplant into a 9 by 9-inch baking dish.

11. Spread the beef mixture evenly over the top. Put another layer of eggplant on top (reserve the remaining eggplant for Online Round 2 Recipe Eggplant Dip).

12. Pour the bechamel sauce over the top and sprinkle with the cheese.

13. Bake until browned and bubbling, 25 to 30 minutes.

14. Remove from the oven and let rest for 10 minutes.

15. Garnish with the parsley before serving.


Nutrition Information:

Quickview
292k Calories
23g Protein
11g Total Fat
26g Carbs
23% Health Score
Limit These
Calories
292k
15%

Fat
11g
17%

  Saturated Fat
6g
38%

Carbohydrates
26g
9%

  Sugar
15g
17%

Cholesterol
65mg
22%

Sodium
516mg
22%

Get Enough Of These
Protein
23g
48%

Manganese
0.76mg
38%

Vitamin K
39µg
38%

Vitamin B3
7mg
35%

Vitamin B6
0.7mg
35%

Vitamin B12
2µg
34%

Zinc
4mg
33%

Potassium
1136mg
32%

Phosphorus
321mg
32%

Fiber
8g
32%

Selenium
18µg
27%

Iron
4mg
25%

Copper
0.46mg
23%

Vitamin C
19mg
23%

Vitamin B2
0.39mg
23%

Calcium
207mg
21%

Magnesium
77mg
19%

Vitamin E
2mg
18%

Folate
69µg
17%

Vitamin B1
0.25mg
17%

Vitamin B5
1mg
16%

Vitamin A
692IU
14%

Vitamin D
0.96µg
6%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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