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This recipe is easy

Ground Pork Moussaka

1 hour 30 minutes Cook time 30 minutes Prep time 4 to 6 servings


Béchamel sauce


In The Oven

  1. In a large skillet set over medium heat, brown eggplants on each side, a few slices at a time, using approximately 80 mL (⅓ cup) of oil. Season with salt and pepper. Set aside on a plate.
  2. In the same skillet, heat remaining oil and brown pork, breaking it apart with a wooden spoon. Add onion and garlic and sauté for 2 to 3 minutes. Deglaze with wine. Add tomato paste, parsley and cinnamon. Simmer over medium-low heat, half-covered, until liquid evaporates. Season with salt and pepper. Set aside.
  3. In the meantime, prepare béchamel sauce. In a saucepan set over medium heat, melt butter. Whisk in flour and cook for 1 minute. Whisk in milk, cinnamon and nutmeg and stir until mixture thickens. Season with salt and pepper. Remove from heat and gradually whisk in egg yolks. Set aside.
  4. Place oven rack in middle position and preheat oven to 190 °C (375 °F).
  5. Butter a baking dish measuring approximately 23 x 23 cm (9 x 9 in.) and sprinkle with 30 mL (2 tbsp.) of breadcrumbs. Layer one-third of the eggplant slices and half the meat mixture. Cover with one-third of the Parmesan and one-third of the remaining breadcrumbs. Repeat a second time. Finish with a layer of eggplant slices.
  6. Pour béchamel sauce over the top and sprinkle with remaining Parmesan and breadcrumbs.
  7. Bake for approximately 1 hour or until top is golden brown. Let stand for 10 minutes before serving.

Nutritional value (per serving)

  • 787 calories
  • 35 g of protein
  • 54 g of fat
  • 40 g of carbohydrates
  • 10 g of fibre
  • 15 g of sugar
  • 692 mg of sodium
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