moussaka

Ingredients for 12 servings:

• 1 ½ kg eggplant(s)
• 4 large potatoes
• 1 kg minced beef
• 3 onions
• 2 garlic cloves
• 2 tbsp tomato paste
• 200 g feta cheese, optional
• 4 egg whites
• 2 tbsp parsley
• e.g. salt and pepper
• olive oil
• 2 tbsp butter
• 1 liter of milk
• 4 tbsp flour
• 4 egg yolks
• 50 g hard cheese, Greek (Kefalotiri), grated
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes

Greek casserole with eggplant and minced meat

Partially peel the eggplants, cut into 1-2 cm thick slices, and season with salt. Arrange them on a baking sheet lined with baking paper, drizzle with olive oil, and bake in the oven at 200°C for 10-15 minutes, until lightly browned. Prepare the potatoes in the same way. They may take a little longer to cook. Chop the onions and garlic. Fry the minced meat with the onions, olive oil, and garlic. Add tomato paste, salt, and pepper, and season to taste. Chop or crumble the feta cheese and add it if desired. Add the egg whites and parsley. For the béchamel sauce, melt the butter, then add the milk and heat until simmering. Add the flour and whisk briskly. Add the egg yolk and whisk briskly. Finally, add some kefalotiri and season. In a baking pan or casserole dish, layer the prepared ingredients as follows: eggplant, potatoes, minced meat, béchamel sauce, and finally, a little more cheese, if desired. Bake in the oven at 200°C (top/bottom heat) for 35 minutes. If necessary, increase the temperature to 250°C (480°F) shortly before the end to allow the casserole to brown.