No Eggplant Moussaka
No Eggplant Moussaka might be just the Mediterranean recipe you are searching for. One serving contains 680 calories, 36g of protein, and 45g of fat. For $3.06 per serving, you get a main course that serves 6. If you have seasoning, tomatoes, flour, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes.
Ingredients
- 2tbsps butter
- 907 gramswhole peeled tomatoes
- 1beaten egg
- 2tbsps all-purpose flour
- 907 gramsground lamb
- 1 tbspitalian seasoning
- 355 millilitersmilk
- 2onions, chopped
- 1 tbspchopped parsley
- 4potatoes, peeled and thinly sliced
- 6servings salt and pepper to taste
- 118 millilitersshredded sharp cheddar cheese
Directions
- 1
Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
- 2
Heat 2 tablespoons butter in a large heavy skillet over medium heat.
- 3
Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown.
- 4
Drain excess fat, and set aside.
- 5
In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
- 6
In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth.
- 7
Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth.
- 8
Remove from heat, and stir in grated cheese.
- 9
In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes.
- 10
Spread cheese sauce evenly over the top.
- 11
Cover, and bake in preheated oven for 1 1/2 hours.
- 12
Remove cover, and bake 30 minutes, or until lightly browned.