Moussaka made easy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 500 | grams | Ground lamb |
| 1 | Onion; chopped | |
| 1 | teaspoon | Gregg's crushed garlic or 1-2 cloves |
| ; fresh garlic | ||
| 1 | pack | Maggi bacon and mushroom soup mix |
| ¼ | cup | Dry white wine |
| ¼ | cup | Water |
| 1 | 400 gram can Trident tomatoes | |
| 1 | teaspoon | Gregg's oregano or chopped fresh oregano |
| 250 | grams | Diamond pasta spirals |
| 2 | Eggplants cut into 1cm slices | |
| 2 | tablespoons | Olive oil; (2 to 3) |
| 370 | grams | Prima Dolmio fresh cream and basil pasta |
| ; sauce | ||
| 2 | Eggs | |
| ½ | cup | Mainland grated cheese |
| ½ | cup | Fresh breadcrumbs |
Directions
TOPPING
Heat oil in a saut‚ pan and brown the lamb, onion and garlic over a high heat.
Mix together the soup mix, wine and water and add to the meat with the tomatoes and herbs.
Stir and simmer until rich and fragrant.
Meanwhile, cook and drain the pasta and place into an oiled ovenproof dish.
Top with the meat mixture. Place the eggplant slices in a layer over the meat, brush with oil, then place the dish under a hot grill until the eggplant is golden brown.
Whisk together the eggs and pasta sauce.
Pour over the eggplant, sprinkle with cheese and breadcrumbs, then bake at 200 C for 45 minutes until golden and bubbling.
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