** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes.
2. Pare and slice potatoes; dry eggplant slices.
3. Brown eggplant and potato slices in olive oil.
4. Drain on paper towels and set aside. Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.
5. Dust a greased 13x9x2-inch baking dish with breadcrumbs.
6. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.
7. Combine remaining butter and flour; cook over low heat, stirring constantly.
8. Heat milk; gradually add to flour mixture, stirring constantly.
9. Cook over low heat until thick; cool slightly.
10. Beat egg yolks, and combine with cheese and nutmeg; add to sauce.
11. Beat egg whites until stiff and fold into sauce.
12. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown.
Comments on Moussaka (Baked Eggplant with Potatoes) Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Eggplant, Tomato, Potato, Cheese, Beef, Onion allergies.
-1x230.jpg)
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
