No Eggplant Moussaka

No Eggplant Moussaka

17
Wendy Fay 0

"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."

Ingredients

2 h 40 m {{adjustedServings}} servings 613 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 535 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
  2. 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.
  3. In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
  4. 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.
  5. 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.
  6. Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.
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Reviews

17
  1. 21 Ratings

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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...

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...

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...