Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Easy Moussaka
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- Total: 1 hr 40 min
- Prep: 40 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 990
- Total Fat
- 71 g
- Saturated Fat
- 33 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 8 g
- Sugar
- 17 g
- Protein
- 47 g
- Cholesterol
- 311 mg
- Sodium
- 801 mg
- Total: 1 hr 40 min
- Prep: 40 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 990
- Total Fat
- 71 g
- Saturated Fat
- 33 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 8 g
- Sugar
- 17 g
- Protein
- 47 g
- Cholesterol
- 311 mg
- Sodium
- 801 mg
Ingredients
Directions
- Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.
