This Moussaka Bake is a twist on the Greek classic
This take on a classic Greek moussaka has a couple of tweaks that make it just a little quicker and easier, but still with all the flavour.
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Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Paper towel
- Aluminum foil
- Zip-top bag
- Microwave
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Spatula
Ingredients
- 2 medium eggplants (about 450g each), trimmed
- 1kg red potatoes, cut into 1cm-thick slices
- 500g lean beef mince
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- ¼ cup tomato paste
- 2 x 400g cans of crushed tomatoes
- 1 beef stock cube, crumbled
- 1 tbsp chopped fresh oregano (or 2 tsp dried)
- 1 tsp ground cinnamon
- 300g fresh ricotta
- ½ cup finely grated parmesan
- 300ml pure cream
- 2 cups grated Perfect Melt 4 Cheeses
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