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Greek-style panko crumb moussaka
A plant-based twist on a classic, greek aubergine dish. Portion sizes relate to a child of primary school age, please amend to suit your needs.
Ingredients
Servings:
10
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1 portionSchool Plates ultimate tomato sauce (School Plates Recipe Volume 2 – page 24)
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4.6 gground cinnamon
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4.6 gsmoked paprika
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3.6 gdried oregano
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1.2 kgMaris Piper potatoes peeled and sliced into 5mm rounds
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290 gaubergine diced into approx 2cm cubes
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1 portionbéchamel sauce (School Plates Recipe Volume 2 – page 24, approx 750ml)
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80 gpanko breadcrumbs
Instructions
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Preheat the oven to 200°C.
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Make the tomato sauce recipe (recipe in notes section, or page 24). Add the ground cinnamon, paprika and dried oregano to the tomato sauce and mix. Set to one side.
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Bring a large pan of water to the boil. Add the potato slices and parboil for 15 minutes and drain. Leave the potatoes in the colander.
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Meanwhile, make the béchamel sauce (recipe in notes section, or page 26).
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Take a deep, ovenproof dish (25cm x 20cm) and spoon half of the tomato sauce into the dish.
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Top with half the aubergine and then half of the potato.
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Repeat, using the remaining tomato sauce, potatoes and aubergine.
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Finish by pouring the béchamel sauce over the top and sprinkling with the breadcrumbs.
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Bake for 40 minutes or until a deep, golden brown.
Notes
For the tomato sauce, and béchamel sauce, please download our School Plates Recipes Volume 2 recipe book, download for free here: https://proveg.org/uk/download/2/school-plates/51187/school-plates-the-recipes-2.pdf
Top tip: The ultimate tomato sauce can be made just with lentils, simply remove the soya mince and replace with another 200g lentils.
Key facts per serving:
Fibre: 8g
Protein: 22g
Saturated fat: 2.4g
Other nutrition facts: high protein, contains omega-3, iron, zinc, calcium & vit B12
Allergens: gluten & soya
CO2 emissions: 0.57kg, very low carbon (A rated)
