Saved to My recipes.
Removed from My recipes.
Eggplant Moussaka
A traditional dish of eastern Mediterranean, Greece and Turkey is for a long time our domestic dish. But still, it wouldn’t hurt, just for the bigger enjoyment, to remind ourselves on its basic, excellent recipe.
Preparation
80 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
Slice eggplants, season with salt and leave to stand for a while. Wash them out with hot water and pat dry with a paper towel. Arrange them on a baking sheet covered with aluminum foil and greased by olive oil. Eggplants bake in an oven at 200°C for about 15 minutes. Sauté finely chopped onion shortly in the olive oil, than a minced meat, too. Add sliced tomatoes or peeled tomatoes, bay leaf, pepper, squeezed through garlic and Vegeta. Simmer while pouring under with water. When the meat becomes soften, add finely chopped parsley. Béchamel Sauce: sauté shortly a flour in the melted butter, pour in cold milk and cook stirring for about 5 minutes. Add salt, pepper and Parmesan cheese. Chill the béchamel a little and stir in prior whisked eggs. Arrange a layer of eggplants in an ovenproof dish, a part of sautéd meat spread over it, put again eggplants, also sautéd meat and end with the layer of eggplants. Bake the moussaka in the oven at 220°C up to 30 minutes.