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INGREDIENTS
| 1 |
|
1 |
|
large onion, chopped |
| 1 lb |
|
500 g |
|
Lean Ground Beef |
| 1 tbsp |
|
15 mL |
|
tomato paste |
| 2 tbsp |
|
30 mL |
|
fresh parsley, chopped |
| 1/2 cup |
|
125 mL |
|
beef stock |
| 4 tbsp |
|
60 mL |
|
breadcrumbs |
| 2 |
|
2 |
|
eggplants (approx. 6 -8 in/ 15 - 20 cm each) |
| 1/3 cup |
|
75 mL |
|
Parmesan cheese, grated |
| 1 |
|
1 |
|
package (25 g) Bechamel or white sauce mix |
| 1 cup |
|
250 mL |
|
milk |
PREPARATION TIME: 25 - 30 minutes
COOKING TIME: 45 minutes
DIRECTIONS
|
Cook onions with ground beef, stirring until browned. Add tomato paste, salt and pepper to taste, parsley and beef stock and simmer for 15 minutes, uncovered. Stir in 3 tbsp (45 mL) breadcrumbs. Set aside. Meanwhile, prepare sauce by combining sauce mix with milk and cooking until thickened. Grease a 9” (22 cm) square casserole. Cut eggplants in 3/8” (1 cm) slices. To assemble moussaka, place a layer of eggplant slices on the bottom, add half of the ground beef mixture and sprinkle with half Parmesan cheese. Repeat and end with a layer of eggplant. Pour sauce over top and sprinkle with remaining Parmesan and breadcrumbs. Bake in 350°F (180°C) oven for 45 minutes.
|
NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 296 Calories |
|
15 g Fat |
| 21 g Protein |
|
20 g Carbohydrates |
|
|
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