Moussaka
A baked casserole with eggplant, meat sauce, and creamy topping.
Ingredients
- Eggplants3 pcs
- Beef mince500 g
- Tomato paste100 g
- Milk500 ml
- Butter50 g
- Flour50 g
- Egg1 pcs
- Cinnamon0.5 tsp
- Salt1 to taste
- Dried oregano1 tsp
- Nutmeg0.25 tsp
- Dry wine150 ml
Instructions
Slice the eggplants into rounds, salt them, rinse, and fry until golden.
Make the meat ragù with onion, minced beef, tomato paste, wine, cinnamon, and oregano; simmer for 20 minutes.
Make the bechamel from butter, flour, and milk; thicken it, then add the egg and nutmeg.
Layer the dish with eggplant, ragù, more eggplant, and bechamel.
Bake at 180°C for 45 minutes.
Let it cool for 15 minutes before slicing.
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