moussaka

Ingredients for 4 servings:

• 600 g potatoes, peeled, cut into 2 mm thin slices
• 600 g eggplant(s), removed from the stem, cut into 2 mm thin slices
• 500 g minced meat, preferably lamb
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 1 large can of peeled tomatoes (approx. 800 g), without juice
• 1 bay leaf
• ¼ tsp cinnamon powder
• salt and pepper
• 4 eggs
• 40 g butter
• 40 g flour
• 375 ml milk
• 100 g Parmesan, freshly grated or other grated cheese
• olive oil
• nutmeg

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 50 minutes

with potatoes and eggplant

Salt the eggplants and let stand for 30 minutes. Then pat dry thoroughly. Heat oil in a pan. Fry the slices for about 30 seconds on each side. Remove and drain on kitchen paper. Heat more oil in the pan and fry the potato slices for 10 minutes, turning frequently. Heat a little oil in a saucepan and fry the meat, onions, and garlic. Add the tomatoes and chop them slightly. Season with bay leaves, cinnamon, salt, pepper, and nutmeg. Sauté with the pan uncovered, stirring constantly, until all the liquid has evaporated. Remove the bay leaf and season again to taste. Remove the pan from the heat and stir in 2 eggs. Melt the butter in a second pan. Dust with flour and sauté briefly. Gradually add the milk and simmer until thickened, stirring continuously. Season to taste with salt, pepper, and nutmeg. Remove the pan from the heat, stir in a tablespoon of cheese and the remaining eggs. Grease a large, shallow baking dish with olive oil. Add half of the potatoes and eggplant. Season with salt, pepper, and nutmeg, and sprinkle with some cheese. Spread the minced meat mixture evenly over the dish. Add the remaining potatoes and eggplant and pour over the sauce. Sprinkle with cheese. Bake the moussaka in a preheated oven at 180°C (350°F) for 30-40 minutes.