Moussaka - eggplant casserole recipe with photo step by step

Ingredients

	Eggplant — 3 pcs.
	Tomatoes — 3 pcs.
	Minced meat — 700 gr.
	Salt — to taste
	Ground black pepper — to taste
	Onion — 2 pcs .
	Oregano — pinch
	Vegetable oil — for frying
	Hard sorot cheese — 2 tbsp . l
	Milk — 0.5 l sauce
	Butter — 100 gr. sauce
	Flour — 3 tbsp. l. sauce
	Chicken eggs — 3 pcs. sauce

A feature of the Greek moussaka is the addition of minced meat and bechamel sauce.

3 pcs. Tomatoes

700 gr. Minced meat

Salt to taste

to taste ground black pepper

2 pcs. Onion

a pinch of Oregano

for frying Vegetable oil

2 tbsp Hard sorot cheese

0.5 l Milk sauce

100 gr. Butter sauce

3 tbsp Flour sauce

3 pcs. Eggs chicken sauce

How to cook Moussaka — eggplant casserole

Moussaka is a national dish of the Greeks and inhabitants of the Balkan countries, which is prepared from eggplants, onions and tomatoes, in fact, it is a casserole. Different regions of Greece have their own way of cooking this dish.

Step-by-step recipe

1.	Wash the eggplants, cut off the stalk, cut into 0.5 mm plates. Put it in salted water so that the bitterness goes away for 20 minutes.
2.	Rinse the eggplants with cold water, dry with a paper towel.
3.	Heat vegetable oil in a frying pan and fry eggplant slices on both sides for 1 minute.
4.	Pour boiling water over the tomatoes, remove the skin. Cut into 2 halves and cut into half rings.
5.	Peel and finely chop the onion.
6.	In another frying pan with vegetable oil, fry the onion until transparent, add the minced meat. Add salt, pepper, and oregano.
7.	Preparing the sauce. In a saucepan, heat the butter, add flour and mix well. Add salt, pour in milk and stir with a whisk. The mixture should thicken. Remove from the stove and add 1 egg, stirring well.
8.	Preheat the oven to 180 degrees.
9.	We take a baking dish and first lay out a layer of eggplant.
10.	Then a layer of minced meat, smooth it well.
11.	The next layer is tomatoes. We repeat the layers again. Top with a layer of eggplant.
12.	Pour the sauce into the mold over the entire surface of the moussaka.
13.	Put in the oven for 35 minutes. Take it out of the oven, sprinkle with cheese and put it in the oven for a couple of minutes.
14.	We take the finished moussaka out of the oven and let it stand for 10 minutes.
15.	The eggplant casserole is ready. Bon Appetit!

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