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.
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 / Tips / 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.