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    You are in: Home / Greek / Melitzanes Moussaka Recipe
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    Melitzanes Moussaka

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 14, 2008

      Time consuming but worth it! Made the recipe as is but I guess I should have used PAM to cut out on the fats. But then again, I used olive oil which is no cholesterol. It's not too saucy and the taste is just superb! I asked DH why he likes this, he said he doesn't know, just is. Probably coz the eggplants have been fried? No, it's not just that, the meat itself is delicious too! And the eggplants didn't come out too oily once baked. Fantastic recipe, Sue! Thanks! Made for WZT4.

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    • on April 11, 2008

      I have tried to like eggplant, really I have, I don't know what it is about it but no matter what kind of yummy stuff I try to smother it with, I just don't like it. My husband liked it though

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    • on October 21, 2007

      This is EXCELLENT! This was my first time making Moussaka and it was time consuming but ended up being well worth it! I used 2 thin chinese eggplants which weren't quite enough but it worked out anyways. I spray oiled the eggplant slices and baked them at 400F for 20 minutes. In the meat sauce I used: a white onion, 1lb lean ground beef a 14.5oz can of diced tomatoes, vermouth and Splenda. In the cream sauce I used: whole wheat flour, 1 percent milk, nutmeg and parmesan. This still was rich and flavorful. My husband said it tasted like the Holidays. Made for the Potluck tag game.

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    Nutritional Facts for Melitzanes Moussaka

    Serving Size: 1 (373 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 597.4
    Calories from Fat 349
    Total Fat 38.8 g
    Saturated Fat 16.2 g
    Cholesterol 166.5 mg
    Sodium 582.3 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 6.4 g
    Sugars 11.3 g
    Protein 34.9 g

    The following items or measurements are not included:

    kasseri cheese

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