Croatian-inspired moussaka

1. Heat the oil in a heavy-based saucepan over medium-high heat, then add the onion and garlic. Cook for 2-3 minutes, or until golden. Add the beef mince and cook for 6 minutes, or until brown. 
2. Add tomatoes and season well with salt and pepper. Cook, stirring occasionally, for 20 minutes, or until reduced and thickened. Remove from the heat and stir in half the parmesan and half the breadcrumbs, until combined.
3. Meanwhile, preheat the oven to 200°C (180°C fan forced). Grease a 30cm baking dish. Cut the potatoes and eggplants into slices ½ cm thick. 
4. Arrange one third of the potato slices over the bottom of the baking dish. Top with half the eggplant slices, season, then top with half the beef mixture. Repeat another layer of potatoes, eggplant and beef, ending with a third layer of potatoes.
5. Whisk together the butter, eggs and milk with the remaining parmesan and breadcrumbs, until just combined. Pour evenly over the potatoes. 
6. Bake for 1 hour, or until golden and bubbling around the edges. A skewer inserted should come out easily (this will indicate the potatoes are tender).

 

Cook’s Tips: 

For a vegetarian version, replace the beef mince with lentils or beans.
To make this for fussy eaters, leave out the eggplant slices and just use the potato.

To Serve:

Allow to cool slightly before serving. This moussaka is perfect with a green leafy salad on the side.