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Photo of Pork and veal moussaka with ricotta and parmesan by WW

Pork and veal moussaka with ricotta and parmesan

6
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
6
Difficulty
Moderate
Similar to lasagne minus the pasta, this Greek classic is an all-time favourite. Pork and veal combine to give a wonderful full-flavoured sauce that mixes with the eggplant and ricotta to create something truly spectacular.

Ingredients

Eggplant

2 large, (1.25kg), trimmed, cut into 5mm thick slices

Oil spray

2 x 3 second spray(s)

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Carrot(s)

2 medium, finely chopped

Celery

2 stick(s), finely chopped

Red capsicum

1 medium, finely chopped

Garlic

2 clove(s), crushed

Ground cinnamon

½ tsp

Lean pork mince

375 g

Veal mince

375 g

No added salt tomato paste

2 tbs

Canned diced tomatoes

400 g, (1x400g can)

Low-fat ricotta cheese

1¼ cup(s), (325g)

Egg(s)

1 medium

Grated parmesan cheese

⅓ cup(s), (30g)

Skim milk

¼ cup(s), (60ml)

Instructions

  1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place eggplant on prepared trays and lightly spray each side with oil. Bake for 20 minutes or until golden and tender. Heat oil in a large saucepan over medium heat. Cook onion, carrot, celery and capsicum, stirring, for 5 minutes or until softened. Add garlic and cinnamon and cook, stirring, for 1 minute or until fragrant. Add mince and increase heat to high. Cook, stirring to break up any lumps, for 2 minutes or until browned. Add paste, tomatoes and 1/2 cup (125 ml) water and bring to the boil. Reduce heat to low and simmer for 20 minutes or until thick. Season.
  2. Meanwhile, whisk ricotta, egg, half the parmesan and the milk in a medium bowl until smooth. Season. Lightly spray a 2.5L ( 10 cups) capacity baking dish with oil. Layer one third of eggplant slices over base. Top with half of the mince mixture.
  3. Top with one third of the remaining eggplant, and spread with the remaining mince mixture. Finish with remaining eggplant slices and spread ricotta mixture over eggplant. Sprinkle with remaining parmesan. Bake for 25-30 minutes or until top is golden. Set aside for 5 minutes to cool slightly before serving.

Notes

SERVING SUGGESTION: Garden salad with a drizzle of balsamic vinegar. TIPS: To smooth the lumps in the mince, it’s best to use a wooden spoon as you stir and break them up. Alternatively, you can grill eggplant slices on both sides instead of baking. Line the grill tray with foil.

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