-
-
My review
No Eggplant Moussaka
Wendy Fay
"This dish takes some assembly but is well worth it. Minimal ingredients compared to the real thing, and most of the ingredients are everyday staples...with a very tasty result."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 40 m servings 613 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
- Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside.
- In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
- In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese.
- In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
- Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.
Nutrition Facts
Per Serving: 613 calories; 34.5 g fat; 39.5 g carbohydrates; 36.7 g protein; 170 mg cholesterol; 535 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1722 Ratings
-
-
-
-
-
Most helpful positive review
5/17/2007
This recipe is more along the lines of Bulgarian Moussaka. There are many countries with their own version, not just Greeks! Bulgarians use potatoes instead of eggplant. If you like the Greek se...
Most helpful critical review
8/8/2010
it's more like a sheppard's pie...i miss the eggplant
Most helpful
Most positive
Least positive
Newest
5/17/2007
This recipe is more along the lines of Bulgarian Moussaka. There are many countries with their own version, not just Greeks! Bulgarians use potatoes instead of eggplant. If you like the Greek se...
4/4/2005
This was delicious! I didn't have the 90 mins. it calls for to bake, so I cheated and precooked the potatoes a little in the microwave (slice them first). I also cut the amount of onion to a 1...
5/18/2003
MMMM!! This recipe looked perfect for the ingredients I had on hand, and the fact that I lacked eggplant for regular Moussaka. I cut the recipe in half except for the sauce and the tomoato mixtu...
2/25/2010
Thanks for posting this...I hate to be one of the reviewers who changes everything and then gives a thumbs up but I just had to add 1 eggplant which I sliced and grilled/broiled with a little ol...
12/1/2008
My husband said this did not taste like traditional Greek moussaka, but it was still very good. Our daughter and I agreed. We used ground turkey instead of lamb. It was very tasty! Thanks fo...
11/20/2008
My family loved it, I did pre-cook the potatoes to save time in the oven.
4/25/2007
Really liked this preparation with potatoes rather than eggplant. Traditional eggplant retains the salt after slicing and soaking so this is a great way to lower the sodium content. Would rather...