moussaka

Ingredients for 6 servings:

• 2 large eggplants
• Oil for frying
• 2 tbsp butter (or margarine)
• 2 onions
• 1 garlic clove(s)
• 500 g minced meat
• 400 g tomatoes (can)
• 3 tbsp tomato paste
• salt and pepper
• 2 tsp oregano
• ¼ tsp cinnamon
• ¼ tsp cumin
• 5 m.-sized potatoes
• 4 tbsp margarine
• 4 tbsp flour
• 570 ml milk
• Salt and pepper, white
• 2 tbsp cheese, grated
• 2 egg yolks
• 2 egg whites
• 4 tbsp cheese, grated
• 4 tbsp breadcrumbs

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Greek eggplant casserole

Fry the eggplant slices in self-service oil until browned, then drain well. Fry the onions and garlic in margarine, add the minced meat and fry. Add the canned tomatoes, tomato paste, and seasonings, and simmer for 20 minutes (with the lid closed). Slice the potatoes and cook until tender. Prepare the sauce: Melt the butter, remove from the heat, stir in the flour, gradually add the milk, season with salt and white pepper, and simmer over medium heat, stirring constantly, until the sauce thickens. Then add the cheese and let the sauce cool. Mix the two egg yolks with two tablespoons of the sauce, then stir into the sauce. Carefully fold the stiffly beaten egg whites into the sauce, spoon by spoon. In a baking dish, alternate layers of potato slices, minced meat sauce, and eggplant slices. Then pour the egg foam sauce over the top, then sprinkle with grated cheese, and finally sprinkle with the breadcrumbs. Bake the casserole dish in an oven preheated to 180 degrees Celsius for 45 to 60 minutes, then remove the casserole dish from the oven and wait 5 minutes before cutting into the casserole.