Рецепт Moussaka (Eggplant Lamb Bake)
Порций: 6
Ингредиенты
- 1 med eggplant
- 1 tsp Salt
- 1/2 c. All-purpose flour
- Â Â Vegetable oil
- 2 Tbsp. Butter or possibly margarine
- 1 lb Grnd lamb
- 1/2 c. Minced onion
- 1 can Tomato sauce(8oz)
- 1 c. Dry red wine
- 1 Tbsp. Snipped parsley
- 1/2 tsp Salt
- 1/4 tsp Grnd pepper
- 1/4 tsp Grnd nutmeg
- 1 x Egg,beaten
- 1/2 c. Parmesan cheese
- 1/4 c. Dry bread crumbs
- 3 Tbsp. Butter or possibly margarine
- 3 Tbsp. Flour
- 1/2 tsp Salt
- 1/4 tsp Grnd nutmeg
- 1Â 3/4 c. Lowfat milk
- 2 x Large eggs
- 1/4 c. Parmesan cheese
- 1/4 c. Dry bread crumbs
- 1/4 c. Parmesan cheese
Инструкции
- Pare eggplant; cut crosswise into 1/4-inch slices. Sprinkle slices with 1 tsp. salt. Coat with 1/2 c. flour; shake off excess. Heat 2 Tbsp. oil. Fry several eggplant slices in warm oil till golden.
- Repeat with remaining slices, adding more oil when necessary; drain on paper towels.
- Heat 2 Tbsp. butter in 10-inch skillet. Cook and stir lamb and onion in butter over medium heat till lamb is brown. Stir in tomato sauce, wine, parsley, 1/2 tsp. salt, the pepper and 1/4 tsp. nutmeg. Cook uncovered till half of the liquid is absorbed, about 20^ min. Stir in 1 beaten egg, 1/2 c. cheese and 1/4 c. bread crumbs. Remove from heat.
- Heat oven to 375'. Heat 3 Tbsp. butter in 2-qt saucepan. Stir in 3 Tbsp. flour, 1/2 tsp. salt and 1/4 tsp. nutmeg. Cook over low heat, stirring constantly, till mix is smooth and bubbly. Add in lowfat milk, stirring constantly till sauce boils. Beat 2 Large eggs slightly. Stir small amount of warm lowfat milk mix into Large eggs. Stir egg-lowfat milk mix back into warm mix in pan. Stir in 1/4 c. cheese. Grease baking dish, 12x8x2 inches.
- Sprinkle 1/4 c. bread crumbs proportionately in dish. Arrange half of the eggplant slices in dish; cover with lamb mix. Sprinkle with 2 Tbsp. of the cheese; top with remaining eggplant slices. Pour sauce over eggplant slices; sprinkle with remaining 2 Tbsp. cheese. Bake uncovered 45 min. Remove from oven; let stand 20 min before serving.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 470g | |
Recipe makes 6 servings | |
Calories 608 | |
Calories from Fat 322 | 53% |
Total Fat 36.18g | 45% |
Saturated Fat 18.09g | 72% |
Trans Fat 0.0g | |
Cholesterol 199mg | 66% |
Sodium 1679mg | 70% |
Potassium 959mg | 27% |
Total Carbs 34.97g | 9% |
Dietary Fiber 6.2g | 21% |
Sugars 11.46g | 8% |
Protein 29.49g | 47% |