Beef Moussaka and a Creamy Bechamel Topping

Slice eggplant lengthways so you have long slices of eggplant. Peel and dice onion and garlic. Roughly chop spinach.

Heat a pan on medium high heat with a drizzle of oil. Season eggplant with salt and pepper. Add eggplant to the pan and cook for 2-3 minutes each side or until brown. Remove from the pan and set aside.

To the same pan you browned the eggplant, add onions and garlic and cook for 3-4 minutes or until brown. Add mince and brown, about 3-4 minutes. Add tomatoes, stock, herbs and ¹⁄₄ cup of water. Season with salt and pepper and reduce heat to a simmer. Cook for 8-10 minutes or until sauce thickens. Add spinach, cook until just wilted about 2 minutes.

Heat a small pot on low to medium heat. Add butter, once butter is melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with nutmeg, salt and pepper.

Using an oven safe dish. Add a little sauce to the bottom then top with a layer of eggplant and repeat until all the eggplant and sauce is finished. Top with bechamel and grill in the oven until the top is browned, about 3-5 minutes.

Season rocket with olive oil and salt. Divide moussaka between plates and top with rocket. Enjoy!

Slice eggplant lengthways so you have long slices of eggplant. Peel and dice onion and garlic. Roughly chop spinach.

Heat a pan on medium high heat with a drizzle of oil. Season eggplant with salt and pepper. Add eggplant to the pan and cook for 2-3 minutes each side or until brown. Remove from the pan and set aside.

To the same pan you browned the eggplant, add onions and garlic and cook for 3-4 minutes or until brown. Add mince and brown, about 3-4 minutes. Add tomatoes, stock, herbs and ¹⁄₄ cup of water. Season with salt and pepper and reduce heat to a simmer. Cook for 8-10 minutes or until sauce thickens. Add spinach, cook until just wilted about 2 minutes.

Heat a small pot on low to medium heat. Add butter, once butter is melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with nutmeg, salt and pepper.

Using an oven safe dish. Add a little sauce to the bottom then top with a layer of eggplant and repeat until all the eggplant and sauce is finished. Top with bechamel and grill in the oven until the top is browned, about 3-5 minutes.

Season rocket with olive oil and salt. Divide moussaka between plates and top with rocket. Enjoy!

Slice eggplant lengthways so you have long slices of eggplant. Peel and dice onion and garlic. Roughly chop spinach.

Heat a pan on medium high heat with a drizzle of oil. Season eggplant with salt and pepper. Add eggplant to the pan and cook for 2-3 minutes each side or until brown. Remove from the pan and set aside.

To the same pan you browned the eggplant, add onions and garlic and cook for 3-4 minutes or until brown. Add mince and brown, about 3-4 minutes. Add tomatoes, stock, herbs and ¹⁄₄ cup of water. Season with salt and pepper and reduce heat to a simmer. Cook for 8-10 minutes or until sauce thickens. Add spinach, cook until just wilted about 2 minutes.

Heat a small pot on low to medium heat. Add butter, once butter is melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with nutmeg, salt and pepper.

Using an oven safe dish. Add a little sauce to the bottom then top with a layer of eggplant and repeat until all the eggplant and sauce is finished. Top with bechamel and grill in the oven until the top is browned, about 3-5 minutes.

Season rocket with olive oil and salt. Divide moussaka between plates and top with rocket. Enjoy!

Slice eggplant lengthways so you have long slices of eggplant. Peel and dice onion and garlic. Roughly chop spinach.

Heat a pan on medium high heat with a drizzle of oil. Season eggplant with salt and pepper. Add eggplant to the pan and cook for 2-3 minutes each side or until brown. Remove from the pan and set aside.

To the same pan you browned the eggplant, add onions and garlic and cook for 3-4 minutes or until brown. Add mince and brown, about 3-4 minutes. Add tomatoes, stock, herbs and ¹⁄₄ cup of water. Season with salt and pepper and reduce heat to a simmer. Cook for 8-10 minutes or until sauce thickens. Add spinach, cook until just wilted about 2 minutes.

Heat a small pot on low to medium heat. Add butter, once butter is melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with nutmeg, salt and pepper.

Using an oven safe dish. Add a little sauce to the bottom then top with a layer of eggplant and repeat until all the eggplant and sauce is finished. Top with bechamel and grill in the oven until the top is browned, about 3-5 minutes.

Season rocket with olive oil and salt. Divide moussaka between plates and top with rocket. Enjoy!

Slice eggplant lengthways so you have long slices of eggplant. Peel and dice onion and garlic. Roughly chop spinach.

Heat a pan on medium high heat with a drizzle of oil. Season eggplant with salt and pepper. Add eggplant to the pan and cook for 2-3 minutes each side or until brown. Remove from the pan and set aside.

To the same pan you browned the eggplant, add onions and garlic and cook for 3-4 minutes or until brown. Add mince and brown, about 3-4 minutes. Add tomatoes, stock, herbs and ¹⁄₄ cup of water. Season with salt and pepper and reduce heat to a simmer. Cook for 8-10 minutes or until sauce thickens. Add spinach, cook until just wilted about 2 minutes.

Heat a small pot on low to medium heat. Add butter, once butter is melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with nutmeg, salt and pepper.

Using an oven safe dish. Add a little sauce to the bottom then top with a layer of eggplant and repeat until all the eggplant and sauce is finished. Top with bechamel and grill in the oven until the top is browned, about 3-5 minutes.

Season rocket with olive oil and salt. Divide moussaka between plates and top with rocket. Enjoy!

Slice eggplant lengthways so you have long slices of eggplant. Peel and dice onion and garlic. Roughly chop spinach.

Heat a pan on medium high heat with a drizzle of oil. Season eggplant with salt and pepper. Add eggplant to the pan and cook for 2-3 minutes each side or until brown. Remove from the pan and set aside.

To the same pan you browned the eggplant, add onions and garlic and cook for 3-4 minutes or until brown. Add mince and brown, about 3-4 minutes. Add tomatoes, stock, herbs and ¹⁄₄ cup of water. Season with salt and pepper and reduce heat to a simmer. Cook for 8-10 minutes or until sauce thickens. Add spinach, cook until just wilted about 2 minutes.

Heat a small pot on low to medium heat. Add butter, once butter is melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with nutmeg, salt and pepper.

Using an oven safe dish. Add a little sauce to the bottom then top with a layer of eggplant and repeat until all the eggplant and sauce is finished. Top with bechamel and grill in the oven until the top is browned, about 3-5 minutes.

Season rocket with olive oil and salt. Divide moussaka between plates and top with rocket. Enjoy!