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EatingWell
Skillet Moussaka
In Greece, moussaka is made with beef or lamb, layers of sliced eggplant and a creamy béchamel sauce all baked together in the oven. This variation takes plenty of liberties to make it easy, quick and healthful. Serve over whole-wheat pasta or with potatoes.
Sheilah Kaufman

Ingredients
Directions
Tips
Tips:
If you're using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.
Tips
It's not always easy to find lean lamb, but it's easy to grind your own in a food processor. Choose a lean cut, such as leg or loin, trim any excess fat and cut into 3/4-inch pieces. Pulse in a food processor until uniformly ground, being careful not to overprocess. Or ask your butcher to grind a lean cut for you.
Nutrition Facts
Serving Size:
about 1 cup Per Serving:
462 calories; protein 38g; carbohydrates 14.2g; dietary fiber 4.1g; sugars 6.3g; fat 28.2g; saturated fat 7.9g; cholesterol 97.1mg; vitamin a iu 858.8IU; vitamin c 10.5mg; folate 40.9mcg; calcium 188.2mg; iron 5.7mg; magnesium 61.2mg; potassium 847.4mg; sodium 733.8mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 4 lean meat, 3 fat
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