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Beef Eggplant Moussaka
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- #5824
This dish layers ground beef and eggplant, topped with a creamy yogurt mixture, then baked to perfection. The result is a hearty, savory moussaka that pairs perfectly with a fresh salad and warm bread.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 tablespoons vegetable oil
1 onion, chopped
3/4 pound lean ground beef
2 teaspoons tomato paste
1 can (8 ounce size) tomato sauce
salt and freshly ground black pepper
2 medium eggplants, thinly sliced
1 cup plain yogurt
2 eggs, beaten
3 tablespoons grated Parmesan cheese
directions
Heat 2 Tbsp of oil in medium saucepan. Add onion; cook 5 minutes or until softened. Add beef;cook about 5 minutes, stirring to break up. Drain off excess fat. Stir in tomato paste and tomato sauce. Season with salt and pepper; simmer for 5 minutes.
Meanwhile heat 4 Tbsp oil in large skillet. Add eggplant slices; cook until lightly browned. Drain on paper towels. Place alternate layers of beef mixture and cooked eggplant slices in greased 2 quart casserole, beginning and ending with eggplant slices.
In small bowl, beat together yogurt, eggs, salt and pepper; spoon over moussaka. Sprinkle with Parmesan cheese.
Bake at 375 degrees F for 30 minutes or until top is golden and mixture is bubbly. Serve hot with a tossed salad and crusty bread.
added by
bobmar456
nutrition data
586 calories, 44 grams fat, 24 grams carbohydrates, 25 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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