Skip to content

Pork moussaka

Serves: 6 people
Prep time:



  • 1 tbs olive oil 
  • 1 large brown onion, diced 
  • 2 celery stalks, diced 
  • 2 garlic cloves, crushed 
  • 1 kg pork mince 
  • 250 ml (1 cup) Campbell’s Real Stock - Chicken 
  • 700 g jar tomato passata sauce 
  • 1 medium eggplant (500g), thinly sliced, into rounds 
  • Olive oil cooking spray 
  • 220 g bocconcini, drained, thinly sliced 
  • 1/3 cup finely grated parmesan 
  • Fresh oregano leaves, to serve 


  1. Preheat oven to 160°C fan-forced. Grease a 10 cup capacity, 8cm deep, 20cm base, round oven proof dish.

  2. Heat oil in a large frypan over medium-high heat. Add onion, celery and garlic. Cook stirring for 3 minutes or until onion has softened. Add mince. Cook stirring, to break up mince, for 10 minutes or until browned.

  3. Add Campbell’s Real Stock and passata. Bring to the boil. Reduce heat to low. Simmer uncovered, stirring occasionally, for 15 minutes or until sauce has thickened.

  4. Meanwhile, heat a fry-pan over medium-high heat. Spray both sides of the eggplant pieces with oil. Cook in batches for 3-4 minutes on each side or until golden. Transfer to a large plate.

  5. Spoon 1/3 of the mince mixture over the base of the prepared dish. Top with 1/3 of the eggplant and 1/3 of the bocconcini. Repeat 2 more times. Sprinkle with parmesan. Cover with foil. Bake for 20 minutes. Remove foil. Bake, uncovered, for a further 40 minutes or until golden brown and heated through. Serve.