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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