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Penny's Moussaka

Method

  • Preheat oven to 180°-200°C fan forced (200°-220°C normal).
  • Sprinkle the eggplant slices with salt and set aside on a rack for about 30 mins. Then rinse and pat dry with kitchen paper towels. 
  • When ready, coat the eggplant in seasoned flour and panfry in a layer of hot oil until well browned (or cook on a lightly oiled ridged grill). Drain well. 
  • To make the béchamel sauce, melt 4 tbsp butter in a heavy-bottomed pot. Then add 4 tbsp flour and gently cook for a few minutes, continually stirring. 
  • Add the hot milk all at once and vigorously whisk until combined. Then season and add a pinch of nutmeg and the egg yolks. Whisk up until thick and smooth. Set aside.
  • Heat a little oil in a large pot and gently sauté the onion and garlic until golden. 
  • Add the mince and cook until sealed, mashing with a wooden spoon as you do so. 
  • Then add the wine, tomato sauce, a good pinch of nutmeg, seasonings and parsley. Taste for seasoning and cook for about 30 mins until the mixture is thick and fragrant, mashing now and again.
  • Add the grated cheese and mix until melted. 
  • Then layer a gratin (or another baking) dish with the breadcrumbs, eggplant, some meat sauce and a sprinkling of béchamel. Top with another layer of eggplant, the remaining meat sauce, a good layer of béchamel, a decent amount of grated cheese and a few knobs of butter. Cook in the oven, uncovered, for 30-40 mins until golden and bubbling. 
  • Serve with a simple salad on the side.
  • nb. Dark, shiny eggplants are best. 
  • sent in by a viewer, Dr Greg Cunningham

Ingredients

  • 1-2 eggplants, sliced lengthways
  • sea salt & freshly ground pepper
  • plain flour
  • olive oil
  • unsalted butter
  • 1 litre hot milk
  • about 2 tbsp grated nutmeg
  • 2 egg yolks
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 750 gm lean minced beef
  • ½ cup dry white wine
  • ½ cup tomato sauce
  • 2 tbsp chopped fresh parsley
  • 1 cup grated tasty cheese
  • ¼ cup packet breadcrumbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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