Moussaka, Light and Easy Version
Moussaka, Light and Easy Version
Number: 337607
Your rating: /5
Ratings: 5/5 from 1 user
Submitted by
American Lamb Council
A division of ASI, the American Lamb Council has long promoted American lamb through recipe development, ... More
Makes servings
  • 3 lb ground American lamb
  • 3 -- Eggplant
  • 12 oz Oil
  • 8 oz Onion
  • 4 clove Garlic
  • 0.25 tsp ground black pepper
  • 0.5 tsp ground rosemary
  • 6 -- Egg, whole
  • 2 lb tomatoes, sliced
  • 1.5 lb Mornay sauce
  • 1 quart Tomato sauce
Slice eggplant 1/4 inch thick; dip in seasoned flour and shallow fry in oil.
Dice onions fine brunoise; sauté in oil.
When golden brown, add lamb and continue sautéing until color changes.
Season with garlic, salt, pepper, rosemary. Remove from stove; let cool a bit.
Add eggs and some seasoned flour to absorb excess moisture in meat.
Line bottom of hotel pan with half of the fried eggplant; top with sautéed ground lamb.
On top of meat, place the remaining sliced fried eggplant.
Place tomatoes evenly on top of eggplant.
Bake in 375-degree oven approximately 40 minutes.
Pour Mornay sauce over the Moussaka; return to bake until Mornay sauce turns golden brown. Let sit for 15 minutes.
Cut into portions and serve with tomato sauce.
Prep Time: 15-30 Minutes , Cooking Time: 30-60 Minutes
Meal Type: Main Dish Miscellaneous
Fat: 69g , Calories: 870 , Cholesterol: 280mg , Sodium: 1270mg
Course on Menu: Main Course ,Season: Year round
Serving Ideas:
Slice moussaka into square shapes and serve with a tossed green salad.

User Reviews
Code CommentNameSourceCommentUser CommentDateUser Rate
Pretty good site. Nat
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