Beef Moussaka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C.

Step 2

Grease a 5 to 6 cup-capacity lasagne dish.

Step 3

Cut the aubergine (eggplant) into 5mm slices and brush with olive oil.

Step 4

Grill or pan-fry the slices for 3-4 minutes on both sides until browned. Set aside.

Step 5

Brown the mince over a high heat, breaking up the mince with the back of a wooden spoon as it browns.

Step 6

This is best done in two batches. Set aside.

Step 7

Add the onion and garlic to the pan and cook until soft.

Step 8

Return the mince to the pan with the tomatoes, tomato paste, beef stock, parsley, sugar and cinnamon.

Step 9

Cover and simmer for 30 minutes.

Step 10

While the meat is cooking, prepare the cheese sauce (see below).

Step 11

To assemble the moussaka, arrange one third of the aubergine slices in the base of the prepared dish.

Step 12

Spread over half the mince.

Step 13

Repeat the layers, finishing with a layer of aubergine slices.

Step 14

Spread the cheese sauce evenly over the top and scatter over the parmesan or cheddar cheese.

Step 15

Bake in the pre-heated oven for 40-45 minutes until golden brown and bubbling hot.

Step 16

Serve hot, with a fresh crisp salad on the side.

Step 17

Melt the butter in a saucepan

Step 18

Stir in the flour and cook for 1 minute, stirring constantly.

Step 19

Stir in the milk and cook over a low heat until the mixture boils and thickens.

Step 20

Cool for 5 minutes before stirring in the cheese and egg.