
g
Main meal
Ingredients
Serves
people
Method
- Pre heat oven to 180°C
- Heat oil in a large pot, add onion and garlic cook for 10-15 minutes or until slightly coloured, add mince and pepper, cook for a further 15 minutes or until liquid from the mince has evaporated.
- Add tomato paste, oregano and parsley mix through. Add the crushed tomato and the beef stock, bring to a boil and turn down to a simmer, cook for 1 – 1 ½ hours or until sauce is thickened.
- In another pot, heat the remaining quantity of oil and stir in the flour, cook out for 5-8 minutes, slowly add the milk, whisk to a smooth consistency.
- Cook béchamel sauce for30-40 minutes, whisking very often to ensure there are no lumps, add nutmeg and white pepper, stir and cook for a further 5 minutes. Whisk to ensure a smooth consistency to the finished sauce.
- Stir in 80 % of the grated cheese into the béchamel and keep warm, reserve the remaining to cheese for the top.
- Slice the eggplants long ways thinly, put a layer of eggplant in the bottom of a baking dish, put a third of the mince on the eggplant top with a quarter of the béchamel sauce, cover béchamel with another layer of eggplant. Continue this process until all the sauces are used. Finish with a layer of eggplant topped with béchamel, sprinkle the remaining grated cheese on top.
- Place Moussaka in the oven and cook for 45 minutes to 1 hour or until cheese has browned and béchamel is set.
- Allow to cool before cutting into portions.

Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
GF
+3
g

Health services
Workplaces & Tertiary education
Sport & recreation
Baby friendly
+1
V
NF
g

Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
NF
DF
a

Health services
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Sport & recreation
Main meal
a

Health services
Workplaces & Tertiary education
Sport & recreation
Snack
+1
V
NF
+1
g

Health services
Workplaces & Tertiary education
Sport & recreation
Main meal
V
NF
a
Green recipe book
Plan a menu
+1
Health services
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Food Service Provider Contract Template
Develop policy & contracts
Health services
+2
Healthy BBQ sample menu and event planner
Plan a menu
Health services
+2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services
This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

Copyright © State of Victoria 2025.