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RECIPE
17 INGREDIENTS10 STEPS1HR

Moussaka

3.5
2 Ratings
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Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Moussaka is a scrumptious signature Greek dish that brings the flavours and traditions of the Mediterranean to your plate. With crispy strips of eggplant mixed with layers of soft, rosemary infused potato, smothered with rich lamb sauce and creamy béchamel, this moussaka will make your tastebuds crave for more with every mouthful.
1HR
Total Time

Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
to taste
Extra-Virgin Olive Oil
to taste
16 oz
Lamb , minced
to taste
to taste
Ground Cinnamon
to taste
to taste
Salt and Pepper
3 cups
Tomato Sauce
2
Large  Eggplants
2
Potatoes , sliced
to taste
3 Tbsp
4 cups
1 2/3 cups
2
Eggs , separated
yolks only
to taste
Breadcrumbs

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Nutrition Per Serving

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CALORIES
875
FAT
53.9 g
PROTEIN
50.3 g
CARBS
48.2 g

Cooking Instructions

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Step 1
To make moussaka, heat up a deep frying pan and add a generous amount of Extra-Virgin Olive Oil (to taste). Add Yellow Onion (to taste) and stir well using a wooden spoon letting it sauté. Mix through the Lamb (450 gram) with Ground Cinnamon (to taste), Dried Oregano (to taste), and a sprinkle of Salt and Pepper (to taste).
Step 2
Break down the mince, mixing through all of the ingredients so they infuse the meat and it cooks through for the moussaka really well. Add the Tomato Sauce (700 milliliter) and let it simmer for up to 30 minutes.
Step 3
While the sauce for the moussaka is simmering, slice the Eggplant (2) into circular strips, making each one around 1cm thick. Lightly grease a pan with oil, and grill the eggplants until they begin to change colour and soften.
Step 4
Thinly slice the Potato (2) and boil them with some Fresh Rosemary (to taste) until soft.
Step 5
To make your Bechamel Sauce, melt the Butter (50 gram) in a medium size pot and add the All-Purpose Flour (5 tablespoon). Mix really well using a whisk until there are no lumps and the flour has dissolved. Add Salt and Pepper (to taste) and keep mixing, leaving it to cook and become creamy in texture.
Step 6
While mixing, add Milk (4 cup) and stir really well, until the béchamel sauce thickens even more. Then, mix in the Egg (2) and Parmesan Cheese (150 gram). Continue to cook until all of the ingredients have dissolved and mixed through.
Step 7
Once your béchamel is ready, it’s time to assemble your moussaka. Preheat oven to 180 degrees C (350 degrees F).
Step 8
In a large, deep rectangular baking tray, line the bottom with your first layer of moussaka with grilled eggplant. On top of the eggplant, add a layer of the strips of potato, then a layer of lamb sauce, then repeat the eggplant and potato and lather the creamy béchamel on top. Sprinkle the final layer of moussaka with Breadcrumbs (to taste) and Dried Oregano (to taste), and then finish it off with more freshly grated parmesan cheese.
Step 9
Put the moussaka in an oven preheated to 180 degrees C (350 degrees F), uncovered for 30 minutes. Once the edges have started to become golden, you know your moussaka is ready to be demolished.
Step 10
Slice a generous serve of moussaka using a sharp spatula and serve on a flat, round plate. You can add a sprig of Fresh Parsley (to taste) on top for added presentation too. Enjoy!

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Nutrition Per Serving
Calories
875
% Daily Value*
Fat
53.9 g
69%
Saturated Fat
27.2 g
136%
Trans Fat
0.0 g
--
Cholesterol
249.3 mg
83%
Carbohydrates
48.2 g
18%
Fiber
6.6 g
24%
Sugars
23.3 g
--
Protein
50.3 g
101%
Sodium
745.9 mg
32%
Vitamin D
0.8 µg
4%
Calcium
858.8 mg
66%
Iron
5.1 mg
28%
Potassium
1063.3 mg
23%
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