Classic Moussaka

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13 Ingredients

2 cloves garlic, crushed
700milliliter chunky pasta sauce
1 brown onion, finely chopped
2tablespoons flat-leaf parsley leaves (to garnish)
1 medium eggplant, cut into 2cm cubes
4 medium white potatoes (with skin on)
1/2teaspoons ground allspice
1/2teaspoons ground cinnamon
1teaspoons dried oregano
500grams lamb mince
2tablespoons olive oil
1 cup tasty cheese, shredded
2tablespoons tomato paste

Nutrition per serving

38% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 200°C. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Simmer for 15 minutes, or until tender. Drain and cool. Cut into 5mm-thick slices.

Step 2 of 4

Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add onion, eggplant and garlic. Cook, stirring occasionally, for 10 minutes or until eggplant is tender and golden. Transfer to a plate.

Step 3 of 4

Reduce heat to medium. Add mince to pan and cook for 10 minutes, using a wooden spoon to break up lumps, until browned. Add tomato paste, pasta sauce, oregano, cinnamon and allspice to mince mixture and stir. Bring to the boil. Return eggplant mixture to mince.

Step 4 of 4

Reduce heat to medium-low and simmer for 10 minutes or until thickened slightly. Transfer mixture to an 8-cup capacity baking dish. Cover with potato slices, overlapping slightly. Sprinkle cheese over potato. Bake for 25 minutes or until cheese is melted and golden. Garnish with parsley leaves.