Moussaka

This recipe is taken from the 1983 Milk Calendar. Save money at the checkout counter by cooking up two great value ingredients- milk and ground beef.

  • Prep: 15 min
  • Cooking: 1 h 15
Yields 6 - 8 servings
moussaka

Ingredients

  • 4 medium eggplants sliced 1/4-in (1/2 cm) thick
  • Salt
  • 3/4 cup (180 mL) butter
  • 2 large onions chopped
  • 2 garlic cloves minced
  • 1 1/2 lbs (675 g) ground beef or ground lamb
  • 1/2 cup (125 mL) tomato sauce
  • Salt and pepper to taste
  • A pinch of ground nutmeg
  • 1/2 cup (125 mL) all-purpose flour
  • 4 1/2 cups (1.125 L) hot Milk
  • 3 egg yolks well-beaten
  • 1 1/4 cups (310 mL) grated Canadian Parmesan cheese

Preparation

Sprinkle eggplant generously with salt and let stand while preparing meat and sauce.

Sauté onion and garlic in 3 tbsp (45 mL) butter; add beef and cook until no longer pink; drain off some fat. Add tomato sauce, season with salt and pepper; simmer for 5 to 10 min. Set aside.

For the sauce, melt remaining butter In a saucepan and blend in flour. Gradually add milk, stirring constantly; cook over low heat until smooth and thickened. Add salt, pepper and nutmeg to taste.

Add a small amount of the sauce to egg yolks and whisk into the sauce. Cook an additional 2 min, stirring constantly; reserve.

Rinse eggplant and pat dry. Brown eggplant slices on both sides under broiler. Place 1/3 of the eggplant slices in a buttered 9 x 13-in (23 x 33 cm) baking pan; cover with half of the beef mixture and sprinkle with 1/2 cup (125 mL) cheese.

Repeat layering. Top with eggplant. Cover with sauce, sprinkle with remaining cheese and bake at 350 °F (180 °C) for 1 hour.

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Nutrition

Nutritional Information

per serving
Energy: 569 Calories
Protein: 34 g
Carbohydrate: 33 g
Fat: 35 g
Fibre: 10.2 g
Sodium: 504 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 35 % / 386 mg
Vitamin B12: 158 %
Zinc: 71 %
Selenium: 60 %
Phosphorus: 48 %