Make this classic veal and pork moussaka part of your familys dinner staples.
- Preheat oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity, 9cm-deep, 18cm (base) round ovenproof dish.
- Heat oil in a large frying pan over medium-high heat. Add onion, celery and garlic. Cook, stirring, for 3 minutes, or until onion has softened. Add mince. Cook, stirring, to break up mince, for 10 minutes or until browned. Carefully drain any liquid.
- Add stock and passata. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 15 minutes or until sauce has thickened. Reserve 3 cups of mince mixture for Fetta and spinach mince tarts, p46.
- Meanwhile, heat a frying pan over medium-high heat. Spray both sides of eggplant slices with oil. Cook, in batches, for 3 to 4 minutes each side or until golden. Transfer to a large plate.
- Spoon half the remaining mince mixture over base of prepared dish. Top with half the eggplant and half the bocconcini. Spoon over remaining mince mixture. Top with remaining eggplant and bocconcini. Sprinkle with parmesan. Cover with foil.
- Bake for 20 minutes. Remove foil. Bake, uncovered, for a further 40 minutes or until golden brown and heated through. Serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set