Classic moussaka
For a casserole with a difference, try our take on the signature Mediterranean dish – we promise it’s as hearty as it looks.
Serves: 4
Ingredients:
- 2 large eggplants, thinly sliced
- Olive oil, for shallow frying
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 500g lamb mince
- 400g can crushed tomatoes
- 4 tablespoons tomato paste
- ¼ teaspoon ground cinnamon
- 1 teaspoon caster sugar
- ⅓ cup grated cheddar cheese
- Salt and pepper, to taste
- Lemon wedges, to serve
Béchamel sauce
- 60g butter
- ¼ cup plain flour
- 2 cups milk
- 4 tablespoon grated parmesan
Method:
1. Preheat oven to 180°C.
2. Salt eggplant slices on both sides and rest for an hour. Rinse with cold water and pat slices dry. Brush eggplants with olive oil and fry both sides in pan over high heat until lightly brown. Set aside.
3. Heat two tablespoons of oil in fry pan and sauté onions and garlic for five minutes or until onions softened. Add mince and cook, stirring, for six to eight minutes or until browned. Add crushed tomatoes, tomato paste, cinnamon and sugar. Bring to boil. Reduce heat to medium-low and simmer for 30 minutes or until sauce is thick and liquid evaporated. Season to taste.
4. For the béchamel sauce, heat butter in saucepan and add flour. Stir over low heat for a couple minutes or until mixture is bubbling. Gradually add milk and stir until mixture starts to boil and thicken. Stir in parmesan and season to taste.
5. Grease large ovenproof dish and layer one-third of eggplant slices, slightly overlapping, over the base. Spread half meat mixture over eggplant. Repeat layers, finishing with eggplant. Spread béchamel sauce over. Sprinkle with grated cheese. Bake for 30 minutes or until golden. Serve with lemon wedges.
Related links:
Mushroom, feta and spinach quiche