Moussaka With Crunchy Topping
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Lean minced beef||500 Gram|
|Chopped fresh rosemary||1 Teaspoon|
|No salt added canned tomatoes||400 Gram, mashed (Undrained)|
|No salt added tomato paste||2 Tablespoon|
|Low salt soy sauce||2 Teaspoon|
|Dry red wine||125 Milliliter (1/2 Cup)|
|Ground nutmeg||1⁄4 Teaspoon|
|Eggplant||1 , thinly sliced|
|Whole meal bread slices||6 , crusts removed|
|Polyunsaturated margarine||1 Tablespoon|
|Finely chopped fresh basil||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
1.Heat a non-stick trypan.
Cook onion, garlic, mince and rosemary over medium heat for 4-5 minutes, stirring constantly.
2.Stir in tomatoes, tomato paste, soy sauce, wine, sugar and nutmeg.
Cook, uncovered, over medium heat for 20-25 minutes or until mixture reduces and thickens slightly.
3.Steam or microwave eggplant for 2-3 minutes.
Arrange layers of eggplant and mince mixture in a 16 cm x 28 cm lightly greased ovenproof dish, finishing with a layer of mince.
4.Spread bread slices with margarine and cut into large cubes.
Place on top of moussaka.
Sprinkle with basil and Parmesan cheese, bake at 180°C for 30-35 minutes.