- 1 eggplant
- 1 cloves garlic
- 1 white onion
- 500gm pork mince
- 500gm beef mince
- 1 tin chopped tomatoes
- 1 tin chopped tomatoes with herbs
- 2 tsp tomato paste
- 2 pinches of nutmeg
- 1 tsp of cinnamon
- 1 cup of grated mozzarella
- 2 tbs grated parmesan
Cut eggplant into 1 cm slices, place on a tray lined with baking paper and sprinkle with salt. Leave to sit for 20 mins. Heat a large frying pan, add oil and then soften the finely chopped garlic and onion over medium heat. Add mince, stirring to break up lumps, cook until brown. Drain any fat from the mince then add in chopped mushrooms, tinned tomatoes and tomato paste. Stir well then add nutmeg, cinnamon, salt and pepper. Cook for 20 to 30 mins then leave to stand for an hour or until cool.
Heat the oven to 180 degrees. Rinse the salt off the eggplant, place back on the baking paper and drizzle with olive oil. Cook for eggplant for 30 minutes or until brown and soft.
Layer an oven proof dish with eggplant then cover with mince mix. Layer again with eggplant and cover the next layer with mince mix. Place in the fridge for another hour.
Heat oven to 180 and cook the Moussaka for 20 minutes. Bring the dish out of the oven and sprinkle the top with a mixture of grated mozzarella and parmesan cheese.
Place back in oven until cheese is golden.