mediterranean · lunch

Lamb Moussaka

“You can never have too many main course recipes, so give Lamb Moussakan a try. This recipe serves 12. One portion of this dish contains approximately 78g of protein, 45g of fat, and a total of 828 calories. For $4.61 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. Only a few people really liked this Mediterranean dish. A mixture of eggplant, parsley, natrel lactose free milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Similar recipes include Lamb Moussaka, Lamb Moussaka, and Lamb and Eggplant Moussaka.”

total
45 min
effort
Easy
serves
12
ratings
New

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Ingredients

Serves 12
  • All purpose flour½ cup
  • Canned tomatoesundrained1 can
  • Margarine1 cup
  • Wineoptional½ cup
  • Eggbeaten4
  • Eggplant3 large2.5 lb
  • Natrel lactose free milk4 cups
  • Lactose free mozzarella cheeseshredded3 cups
  • Parsley½ cup
  • Clv garlicchopped2
  • Ground lamb2 lb
  • Sauce12 servings
  • Meat sauce12 servings
  • Olive oil¼ cup
  • Onionchopped2 medium
  • Oregano leaves1 tbsp
  • Salt1 tbsp
  • Salt1 tsp
  • Salt and pepper1
  • Tomato paste1 can
  • Zucchinisliced, 1/4 inch thick3
The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

11 steps · 45 min
  1. 1
    CUT eggplant into 1/4" (5mm) thick slices.
  2. 2
    Layer in colander, sprinkling each layer with salt.
  3. 3
    Let stand 30 minutes.RINSE eggplant; pat dry.
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