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Receta Moussaka (Eggplant Lamb Bake)

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Raciónes: 6

Ingredientes

Cost per serving $2.06 view details

Direcciones

  1. Pare eggplant; cut crosswise into 1/4-inch slices. Sprinkle slices with 1 tsp. salt. Coat with 1/2 c. flour; shake off excess. Heat 2 Tbsp. oil. Fry several eggplant slices in warm oil till golden.
  2. Repeat with remaining slices, adding more oil when necessary; drain on paper towels.
  3. Heat 2 Tbsp. butter in 10-inch skillet. Cook and stir lamb and onion in butter over medium heat till lamb is brown. Stir in tomato sauce, wine, parsley, 1/2 tsp. salt, the pepper and 1/4 tsp. nutmeg. Cook uncovered till half of the liquid is absorbed, about 20^ min. Stir in 1 beaten egg, 1/2 c. cheese and 1/4 c. bread crumbs. Remove from heat.
  4. Heat oven to 375'. Heat 3 Tbsp. butter in 2-qt saucepan. Stir in 3 Tbsp. flour, 1/2 tsp. salt and 1/4 tsp. nutmeg. Cook over low heat, stirring constantly, till mix is smooth and bubbly. Add in lowfat milk, stirring constantly till sauce boils. Beat 2 Large eggs slightly. Stir small amount of warm lowfat milk mix into Large eggs. Stir egg-lowfat milk mix back into warm mix in pan. Stir in 1/4 c. cheese. Grease baking dish, 12x8x2 inches.
  5. Sprinkle 1/4 c. bread crumbs proportionately in dish. Arrange half of the eggplant slices in dish; cover with lamb mix. Sprinkle with 2 Tbsp. of the cheese; top with remaining eggplant slices. Pour sauce over eggplant slices; sprinkle with remaining 2 Tbsp. cheese. Bake uncovered 45 min. Remove from oven; let stand 20 min before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 470g
Recipe makes 6 servings
Calories 608  
Calories from Fat 322 53%
Total Fat 36.18g 45%
Saturated Fat 18.09g 72%
Trans Fat 0.0g  
Cholesterol 199mg 66%
Sodium 1679mg 70%
Potassium 959mg 27%
Total Carbs 34.97g 9%
Dietary Fiber 6.2g 21%
Sugars 11.46g 8%
Protein 29.49g 47%
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