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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Layers: | 2. Preheat oven to ‘’Broil’’. | 3. Wash eggplants and potatoes (peel). Cut lengthwise down the middle, then into ½ inch slices. | 4. Sprinkle salt on both sides of the eggplant and potato slices. | 5. Coat 2 baking trays with olive oil (one for each vegetable because potatoes will cook faster than the eggplant). | 6. Use paper towels to pat the salt absorbed moisture from the eggplant and potato slices (I suggest leaving a little moisture on the potatoes because they tend to dry out). | 7. Coat eggplant and potato slices with olive oil and place in oven until browned (light to medium). Flip and repeat. | 8. Coat a non-stick 9 x13-inch baking dish with olive oil. | 9. Cover the bottom with your eggplant slices (potatoes will be used later). | 10. Set oven to 350°F. | 11. Beef: | 12. In a saucepan, add olive oil, beef, and preferred amount of onion. | 13. Cook until beef is brown and the onion is tender. | 14. Drain excess fluid. | 15. Add garlic, tomato paste, oregano, salt, pepper, garlic, parsley, cinnamon and nutmeg. | 16. Very important: taste after mixing and adjust ingredients accordingly (some people might like a little more of a kick). | 17. Heavy Construction: | 18. Pour enough beef mixture to cover eggplant. | 19. Layer with the potato slices. | 20. Cover with beef. | 21. Layer with eggplant slices. | 22. Make all the layers you can! Have fun with it, but remember to leave enough room for the cream sauce! Set aside. | 23. Cream Sauce: | 24. Melt butter in saucepan. | 25. Stir in flour, salt, nutmeg, and white pepper. | 26. Remove from heat and slowly stir in milk. | 27. Return to heat until slightly thickened. | 28. In a small bowl beat the eggs and additional yolk. | 29. Temper the eggs by adding a bit of the hot mixture (If you don’t do this the eggs will instantly cook when they are added to the mixture). | 30. Over low heat: slowly add eggs to mixture. Mix well. | 31. *** Pour sauce over layers and sprinkle the cheeses. | 32. *** Bake at 350°F for 45 minutes to an hour (whenever the sauce is brown). | 33. *** Let the moussaka cool (until room temperature) before refrigeration. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3			-	-	-	-
white potato	3			440.91	100.3869	10.7352	0.639
olive oil				-	-	-	-
onion	1			60.0	14.01	1.65	0.15
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
oregano	1 - 1 1/2	1/2	dried	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
cinnamon	1/2 - 1	teaspoon		-	-	-	-
parmesan cheese				-	-	-	-
feta cheese				-	-	-	-
beef	1 -2	lb	ground lean	0.0	0.0	0.0	0.0
tomato paste	6 -8	ounces		0.0	0.0	0.0	0.0
parsley				-	-	-	-
butter	2 1/2	teaspoons		71.25	3.2738	2.2262	6.0
flour	2 1/2	teaspoons		30.1188	6.593999999999999	0.4896	0.1169
salt	1 1/2	1/2		-	-	-	-
nutmeg	3	dashes		-	-	-	-
white pepper	3	dashes		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
egg	2			143.0	0.72	12.56	9.51
egg yolk	1			54.74	0.6103	2.6962	4.5118

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.