Moussaka (Eggplant Casserole) Recipe Recipe

Name: Moussaka (Eggplant Casserole) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 med. eggplants; 2 med. onions, minced; 2 tbsp. chopped parsley; 1 c. water; 1/2 c. tomato paste; 2 Large eggs, well beaten; 1/2 c. grated cheese; 1/4 pound butter; 1/2 c. extra virgin olive oil; 1 pound minced meat; 1/2 c. bread crumbs; Salt, pepper, to taste

Servings: persons

2 med. eggplants
2 med. onions, minced
2 tbsp. chopped parsley
1 c. water
1/2 c. tomato paste
2 Large eggs, well beaten
1/2 c. grated cheese
1/4 pound butter
1/2 c. extra virgin olive oil
1 pound minced meat
1/2 c. bread crumbs
Salt, pepper, to taste

1
Brown the meat with the extra virgin olive oil and onion.
2
Add in tomato paste, bread crumbs, parsley, butter, salt and pepper.
3
Let simmer 1 hour or possibly more till thickened.
4
Peel eggplant and cut lengthwise into 1/4 inch slices.
5
Sprinkle with flour and saute/fry in extra virgin olive oil.
6
Butter a baking dish.
7
Spread 1/2 meat mix on bottom, then slices of eggplant.
8
Alternate.
9
Pour well beaten Large eggs over it, and sprinkle with grated cheese.
10
Bake about 30 min at 350 degrees.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 med. eggplants, 2 med. onions, minced, 2 tbsp. chopped parsley, 1 c. water, and more.

Yes, Moussaka (Eggplant Casserole) Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moussaka (Eggplant Casserole) Recipe

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