Moussaka with eggplant

Category: Meat dishes
Moussaka with eggplant

Ingredients

Eggplant 3 pcs
Onion 2 pcs
Chopped meat 1 kg
Garlic 5 teeth
Dry red wine 50 ml
Parmesan cheese 200g
Tomatoes 3 pcs
Sauce:
Milk 500ml
Butter 50g
Flour 2 tbsp. l.
Eggs 2 pcs
Ground nutmeg pinch
salt pepper taste

Cooking method

  • Cut the eggplants into slices, salt and leave for 20-30 minutes to remove the bitterness. Then fry them in half-cooked ro vegetable oil.
  • Chop the onion and garlic, fry in vegetable oil for 5 minutes. Then add minced meat, fry for another 7 minutes, pour in wine and simmer for another 7 minutes.
  • Prepare the sauce: to do this, melt the butter in a frying pan, stir in the flour. Then gradually, so that there are no lumps, pour in milk. While stirring, over low heat, bring the sauce to thicken, add nutmeg, salt and pepper. Remove the sauce from heat and pour the beaten eggs into it with constant stirring. I whipped the mass with a blender so that there were no lumps.
  • Put the eggplant in the first layer on the bottom of the mold. Sprinkle them with a layer of grated cheese, put the minced meat on top. Repeat layers. Put tomato slices on the second layer of minced meat and pour over the sauce.
  • Sprinkle with the remaining cheese on top and place the mold in a preheated oven until 180g. for 35-40 minutes.
  • Moussaka with eggplant


Orange
How delicious. There are eggplants on the balcony, I hope they are not frozen yet. I will definitely cook it.

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