Mousaka with eggplant à la Corela

Ingredients for 6 servings:

• 1 kg eggplant(s), cut lengthwise into not too thin slices
• 1 kg potatoes, large, peeled, sliced
• 1 kg minced meat, beef or lamb
• 2 onions, diced
• 50 ml olive oil
• 250 g tomatoes, chopped
• 200 g cheese, grated, e.g. Parmesan
• 2 egg whites, beaten
• Salt
• pepper
• 2 tbsp breadcrumbs
• 4 tbsp butter
• 4 tbsp flour
• 500 ml milk
• 200 g cheese, grated, mixed, e.g. Edam + Parmesan
• 3 eggs
• Salt
• pepper
• nutmeg
• lots of olive oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Fry the eggplant and potato slices in batches in plenty of olive oil until golden brown and drain in two colanders. Heat 50ml of oil in a pan, fry the minced meat and diced onion. Add the tomatoes, season well, and simmer until the liquid has evaporated. Fold the beaten egg whites and cheese into the minced meat. Line a large baking dish with the potato slices, sprinkle with grated cheese, then add a layer of eggplant, also sprinkled with cheese. Then add the minced meat mixture, the remaining eggplant slices, also sprinkled with cheese, the béchamel sauce, and the breadcrumbs. Bake in a preheated oven at 200°C for 1 hour until golden brown.