This hearty and flavorful aubergine moussaka is layered with rich tomato passata, anchovies, and topped with a creamy Parmesan sauce. Perfect for a comforting meal.
Aubergine Moussaka with Parmesan Topping
This hearty and flavorful aubergine moussaka is layered with rich tomato passata, anchovies, and topped with a creamy Parmesan sauce. Perfect for a comforting meal.
Equipment
- oven
- Frying pan
Ingredients
- 4 aubergines
- Salt
- 1 yellow pepper sliced
- 1 tbsp olive oil
- 1 liter homemade tomato passata
- 1 tin anchovies
- For the Topping:
- 75 g unsalted butter
- 75 g flour
- 600 ml warm milk
- 4 eggs
- Parmesan cheese grated
Instructions
- Preheat the oven to 200°C (Gas mark 6).
- Slice the aubergines lengthways, sprinkle with salt, and place them on a baking tray for 20 minutes.
- Wipe away the excess salt with kitchen paper and pat the aubergines dry.
- Return the aubergines to the baking tray, drizzle with olive oil, and bake for about 25 minutes until soft.
- Meanwhile, slice the yellow pepper and sauté until soft.
- Place the aubergine slices in a baking dish, layering them with the tomato passata, yellow peppers, and anchovy slices along with their oil.
- Finish with a final layer of aubergine.
- In a pan, melt the butter and add the flour.
- Cook for a few minutes, then gradually add the warm milk and bring to the boil.
- Whisk the eggs and gradually add them to the white sauce, stirring continuously.
- Pour the white sauce over the aubergine layers and sprinkle with grated Parmesan.
- Bake for about 45 minutes until golden brown and bubbling.
- Allow to stand for about 5 minutes before serving.
Notes & Wine Advice
Serving Tip:
Serve with a fresh side salad or crusty bread for a complete meal.
Wine Advice:
Pair with a glass of dry white wine like Sauvignon Blanc or a light red like Pinot Noir.
Nutrition values
Calories: 350 kcal | Carbohydrates: 30 g | Protein: 14 g | Fat: 22 g | Sugar: 10 g