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    You are in: Home / Recipes / Moussaka on the Half Shell Recipe
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    Moussaka on the Half Shell

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Plainbil's Note:

    A different way to serve Moussaka. ENJOY.

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    Units: US | Metric


    1. 1
      Cut each eggplant in half lengthwise. Hollow out the eggplant halves leaving a 1/2-inch thick shell. Dice eggplant pulp.Toss with flour to coat well.
    2. 2
      Sauté eggplant pulp, half at a time in 2 TB. olive oil. Cook until lightly brown. Spread on paper towels to drain. Repeat with eggplant and oil.
    3. 3
      Add butter or margarine to skillet, sauté onion, garlic, mushrooms and nuts for 5 minutes. Add lamb and cook until all pink color disappears. Break up lamb with fork as it cooks.
    4. 4
      In large bowl combine cooked eggplant and meat, fresh breadcrumbs, tomatoes, salt, oregano and black pepper. Spoon filling into eggplant shells.
    5. 5
      Set shells in large baking pan. Pour in water to depth of 1 inch. Cover pan tightly with foil.
    6. 6
      Bake at 375°F for 45 minutes.
    7. 7
      Remove foil. Increase heat to 400°F.
    8. 8
      Bake 15 minutes longer.
    9. 9
      Sprinkle with chopped parsley if desired.

    Ratings & Reviews:

    • on November 12, 2008


      This is great, I just love eggplant, any way its served. Try it with gratted cheese on top like parmeson, or guoda, or even monzarrela, let it melt in the oven. Its wonderful. Thanks for posting,

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moussaka on the Half Shell

    Serving Size: 1 (506 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 739.3
    Calories from Fat 341
    Total Fat 37.9 g
    Saturated Fat 8.3 g
    Cholesterol 82.8 mg
    Sodium 1734.3 mg
    Total Carbohydrate 66.2 g
    Dietary Fiber 11.0 g
    Sugars 12.8 g
    Protein 37.2 g

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