Everyday Meals

Eggplant Moussaka


Eggplant layered with meat sauce and white sauce, topped with cheese and baked to perfection.

Prep time:15 mins

Cook time:30 mins

Serves: 4


  • 1/3 cup olive oil
  • 2 medium eggplants, sliced
  • 2 cloves garlic, crushed
  • 500g beef mince
  • 410g can Leggo’s Tomato Puree
  • ¼ cup chopped fresh basil
  • 60g butter
  • ¼ cup plain flour
  • 2 cups milk
  • 1 cup grated tasty cheese
  • ¼ cup dry breadcrumbs


Step 1

Heat 3 tablespoons of oil in a large frypan and cook eggplant slices on both sides until golden. Drain on absorbent paper towel and set aside.

Step 2

Heat remaining oil in the same frypan. Add garlic and mince, cook for 5 minutes or until browned. Stir in Leggo’s Tomato Puree and basil. Cover and simmer for 5 minutes, stirring occasionally.

Step 3

Meanwhile, make a white sauce by melting butter in a saucepan. Add flour and stir continuously for 1 minute. Reduce heat and gradually stir in milk. Bring to the boil and stir continuously until thickened. Remove from heat.

Step 4

Place a layer of eggplant slices on the base of a 2.5 litre capacity baking dish and top with ½ of the mince mixture and ½ of the white sauce. Repeat with remaining eggplant slices, mince and white sauce. Top with combined cheese and breadcrumbs.

Step 5

Bake in a preheated oven at 180°C for 20-25 minutes or until golden brown. Allow to stand for 5 minutes before serving.

Tasty Tip!

Serve with a green salad on the side.

Eggplant Moussaka
Average user rating:
  • 5

Featured in this recipe

  • Tomato Puree 410g

    Tomato Puree 410g

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