How to cook moussaka?

Not many people know how to prepare a Greek dish of eggplant moussaka from eggplants in the oven. But this insanely delicious and original food can diversify and decorate any table and surprise guests.

Prepare this wonderful casserole according to our recipe, and you, of course, will be pleasantly surprised by the result.

How to cook oven moussaka in Greek with eggplant and minced meat?

Ingredients:

Preparation

We clean, shinkuem finely onions and garlic and passeruem on vegetable oil to translucency. Then we lay the minced meat and also fry a little. Next, add crushed fresh tomatoes, tomato paste, pour the wine, season with a lot of salt, ground black pepper, flavor cinnamon and basil and let in moderate heat, stirring, until the moisture evaporates.

In the meantime, mine and shinkle mugs or slices of eggplant, pour the salt and leave for about twenty minutes. Then, the salt is washed off, the slices are dried and baked in the oven until soft, previously smeared the surface with vegetable oil. Potato tubers are mine, clean, cut with mugs and boil until half cooked.

For béchamel sauce, melt the butter in the saucepan, add the flour and fry for about a minute. Then pour a thin trickle, heated to boiling milk and continuously stir until the sauce thickens. Add two hundred grams of grated cheese, salt, nutmeg, ground black pepper, spicy herbs and remove from heat. Then beat the eggs to a puff and in small portions, stirring, add to the ready hot sauce.

We oil a little the bottom of the baking dish and lay a layer of potato circles. Next, we distribute half of the eggplant slices, cover them with a layer of minced meat and again eggplant. Generously we savor a dish with béchamel sauce, we rub it with the remaining grated cheese and send it to bake in preheated to 190 degrees oven. After forty-five to fifty minutes, the mousaka will be ready. Let it cool down a bit and stand for twenty to thirty minutes and we can serve.