Easy Moussaka Recipe
2 large eggplants, sliced
1 onion, chopped
2 cloves garlic, crushed
550g lamb mince
500ml tomato passatta
pinch cinnamon powder
salt and cracked black pepper
2 cups milk
1/2 cup grated parmesan
2 eggs, lightly beaten
Place the eggplant sliced in a single layer on paper towel. Sprinkle with salt and allow to sit for 20 minutes. This helps draw out excess moisture.
Rince off the salt and dry the eggplant well on paper towel. heat a little oil in a large non stick frying pan over medium heat. Cook the eggplant in batches for a couple of minutes each side until just softened. You will need to add a little more oil between batches as the eggplant absorbs a lot. Set aside on paper towel.
Wipe out the frying pan and add a little more oil. Add the onion and cook for 3-4 minutes until tender, then add the garlic and mince. Cook for 5 minutes until the meat is browned then pour in the tomato passatta. Stir until fully combined. Add the cinnamon, salt and pepper to taste. Cook for 8-10 minutes until reduced. Remove from the heat and set aside.
TO make the topping, melt the butter in a saucepan over low heat. Add the flour and cook, stirring for 2-3 minutes. Remove from the heat and gradually stir in the milk. Use a whisk if lumps start to form. Return to the heat and cook for 3-4 minutes until thickened. Stir through 1/3 cup cheese, then set aside to cool to room temperature. When cooled, stir through the eggs.
Preheat oven to 180C. To assemble the moussaka, spread half the eggplant sliced on the base of an Easy Grab 1.9L dish. Top with half the mince mixture, another layer of eggplant then the remaining mince. Pour over the white sauce and sprinkle with the remaining cheese. bake for 30 minutes until golden and set.
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