Name: This Moussaka Bake is a twist on the Greek classic
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6
Ingredients: 2 medium eggplants (about 450g each), trimmed; 1kg red potatoes, cut into 1cm-thick slices; 500g lean beef mince; 1 large onion, finely chopped; 2 cloves garlic, crushed; ¼ cup tomato paste; 2 x 400g cans of crushed tomatoes; 1 beef stock cube, crumbled; 1 tbsp chopped fresh oregano (or 2 tsp dried); 1 tsp ground cinnamon; TOPPING; 300g fresh ricotta; ½ cup finely grated parmesan; 300ml pure cream; 2 cups grated Perfect Melt 4 Cheeses

This Moussaka Bake is a twist on the Greek classic

It might not be Yiayia-approved, but it will be delicious!

Skip to Recipe

Serves 6

Prep

10M

Cook

1H 30M

Total

1H 40M

TIP – Steps 1-8 can be done a day ahead. Keep covered in the fridge. Cook covered with foil for 45 minutes. Remove foil. Cook for 15 mins.

Ingredients

2 medium eggplants (about 450g each), trimmed

1kg red potatoes, cut into 1cm-thick slices

500g lean beef mince

1 large onion, finely chopped

2 cloves garlic, crushed

¼ cup tomato paste

2 x 400g cans of crushed tomatoes

1 beef stock cube, crumbled

1 tbsp chopped fresh oregano (or 2 tsp dried)

1 tsp ground cinnamon

TOPPING

300g fresh ricotta

½ cup finely grated parmesan

300ml pure cream

2 cups grated Perfect Melt 4 Cheeses

Method

Step 1.

Cut eggplants lengthways into 1cm-thick slices. Place in a single layer on two trays. Sprinkle both sides with salt. Stand for 30 mins.

Step 2.

Rinse eggplant well under cold water. Drain. Pat dry with a paper towel. Arrange slices on two large oven trays lined with baking paper. Spray both sides with cooking oil.

Step 3.

Cook in a 220°C preheated oven for about 15 minutes, or until lightly browned and tender. Remove.

Step 4.

Meanwhile, place potatoes in a large freezer bag. Microwave on High for about 8-10 minutes, or until tender.

Step 5.

Heat a lightly oiled, large frying pan over a medium-high heat. Add beef, onion, and garlic. Cook, stirring to break up mince, for 6-8 mins, or until browned. Add tomato paste. Cook, stirring, for 1 min.

Step 6.

Stir in tomatoes, stock cube, oregano, cinnamon, and ⅓ cup water. Season with salt and pepper. Bring to a boil. Reduce heat. Gently boil for 15 mins, stirring occasionally, until thickened.

Step 7.

To make the topping, whisk ricotta, parmesan, and cream in a medium bowl until combined. Stir in 1 cup of the cheese. Season with salt and pepper.

Step 8.

Arrange half of the potatoes over the base of a lightly oiled, large ovenproof dish (12-cup capacity). Spoon over half the beef mixture, then top with half the eggplant. Repeat layering with remaining potato, beef mixture, and eggplant. Spoon over the topping. Spread evenly. Sprinkle with remaining cheese.

Step 9.

Cook in a 180°C preheated oven for 45 mins, or until the top is golden brown. Stand for 10 minutes before serving.

New Idea Food

For more than 90 years, New Idea has inspired and delighted Australians of all ages with their trusty home-cooked ideas and helpful tips. Today, the talented team in the New Idea Test Kitchen still create the much-loved recipes, hacks, and know-how on everything food.