Moussaka

Ingredients for 6 servings:

• 1.2 kg eggplant(s)
• olive oil
• 1 onion(s)
• 750 g minced meat, mixed
• 500 g tomatoes, peeled, from the can
• ½ cup white wine
• 2 tbsp breadcrumbs
• 2 eggs
• 1.2 kg potatoes
• 6 tbsp butter
• 9 tbsp flour
• 3 cups milk
• 200 g cheese, grated
• 1 pinch of nutmeg
• salt and pepper
• Water
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

from Greece

Cut the eggplant into approximately 1 cm thick slices, season with salt, and let stand for 1 hour. Peel the potatoes, slice them, and boil for 15 minutes. Pat the eggplant dry, fry in olive oil, and drain. Dice the onion and sauté in a little butter. Add 4 tablespoons of water and the minced meat and fry until crumbly. Stir in the tomatoes, wine, salt, and pepper. Cover and simmer for 45 minutes. Let cool slightly, then stir in the breadcrumbs and egg whites. Sprinkle a greased baking dish with breadcrumbs. Line with the eggplant and potatoes. Place the minced meat on top. Melt 6 tablespoons of butter. Add the flour, nutmeg, 1.5 teaspoons of salt, and pepper. Remove from the heat and add the milk, stirring continuously. Bring to a boil and then remove from the heat again. Stir in 2 egg yolks and 2/3 of the cheese. Pour over the meat and sprinkle with the remaining cheese. Bake at 190°C (electric oven) for 45 minutes.