A lighter twist on the classic — Moussaka Royale combines roasted eggplant and zucchini with a rich tomato-meat sauce, seasoned with herbs and topped with melted cheese. This Mediterranean-inspired bake is comforting, flavorful, and packed with vegetables. Perfect for a family dinner or as a cozy meal-prep option.
A lighter twist on the classic — Moussaka Royale combines roasted eggplant and zucchini with a rich tomato-meat sauce, seasoned with herbs and topped with melted cheese. This Mediterranean-inspired bake is comforting, flavorful, and packed with vegetables. Perfect for a family dinner or as a cozy meal-prep option.
Peel the Eggplants and Zucchinis, then slice them lengthwise. Salt them lightly and let them rest for 15 minutes to draw out moisture. Rinse and pat dry.
Place the sliced Eggplants and Zucchinis on a baking tray and roast in a preheated oven at 200°C for about 15 minutes until slightly softened.
In a pan, sauté the Chopped Onion and Garlic in a little Oil until translucent. Add the Carrot and Minced Meat, and cook until the Meat is browned.
Add the canned Chopped Tomatoes, reduce the heat, and simmer for about 10 minutes. Season with Salt, Pepper, and Marjoram.
In a baking dish, layer the roasted Vegetables, then add a layer of Meat Sauce, and sprinkle with Grated Cheese.
Repeat layers until all ingredients are used up, finishing with Cheese on top.
Cover with aluminum foil and bake at 200°C for 25 minutes.
Then remove the foil and bake for another 10 minutes until golden on top.
Let cool for a few minutes before slicing. Serve warm with a Green Salad or Crusty Bread.