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Pork and veal moussaka with ricotta and parmesan
3
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)