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Moussaka (Baked Eggplant with Potatoes)
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 257
% Daily Value**
Total Fat 14g
Saturated Fat 7g
Unsaturated Fat 1g
Cholesterol 88mg
Sodium 196mg
Total Carbohydrate 22g
Dietary Fiber 4g
Sugars 6g
Protein 13g
Vitamin A  13%Vitamin C  22%
Calcium  13%Iron  9%
Potassium  17%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Moussaka (Baked Eggplant with Potatoes)

Recipe Tags: Potato Recipes

Date Added: August 09, 2019


2 Eggplants peeled, cubed
1 Cup Tomato Sauce (top quality - preferably homemade)
1/4 Cup Italian Bread Crumbs Italian-style
1 Pound Ground Beef or ground turkey
1/3 Cup All-Purpose Flour chilled
1/4 Cup Romano Cheese grated
2 Cups Milk whole
3 Potatoes thinly sliced
1/2 Cup Parsley chopped
2 Eggs separated
2 Onions chopped
6 Tablespoons Butter melted, divided
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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.

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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.
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