Moussaka
Ingredients
1 tablespoon olive oil1 onion, finely chopped
1 clove garlic, crushed
500g minced lamb
500g jar tomato or char grilled vegetable pasta sauce
1/4 cup chopped parsley
2 teaspoons dried oregano
1/2 teaspoon cinnamon
1 eggplant (440g), cut into
1cm thick slices
Olive oil spray
2 large potatoes, cooked and cut into
1cm thick slices
250ml PHILADELPHIA Original Cream For Cooking
2 eggs
1/2 cup finely grated Parmesan cheese
Greek salad, to serve
Method
Heat the oil in a large frypan and sauté the onion and garlic for 2 minutes. Add the mince and cook until well browned. Add pasta sauce, parsley, oregano and cinnamon and simmer for 10 minutes.
Spray the eggplant with oil then cook under a preheated grill for 6 minutes until golden brown on both sides.
Layer eggplant, potato and meat sauce in a greased 2 litre capacity baking dish. Whisk together the PHILLY, eggs and Parmesan. Pour over the lamb. Bake in a moderate oven 180C for 30 minutes. Spoon onto serving plates with Greek salad. Serve immediately.Notes
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