Moussaka

Moussaka

Ingredients for  8 portions

• 1,200g Potato(es), peeled, cut into 2 mm slices
• 1,200g Aubergine(s), stem removed, cut into 2 mm slices
• 1,000g Ground beef, preferably lamb
• 4 Onion(s), finely chopped
• 8th Garlic cloves(s), finely chopped
• 2 big can/s Tomato(es), peeled without juice
• 2 Bay leaf
• ½ tsp cinammon
• salt and pepper
• 8th egg(s)
• 80g butter
• 80g flour
• 750ml milk
• 200 g Parmesan or other grated cheese
• olive oil
• nutmeg

Nutritional values ​​per serving

• kcal 898
• protein 48.77g
• fat 60.07g
• carbohydrate 40.16g

Preparation

• Working time about 1 hour
• Rest time about 30 minutes
• Cooking/baking time approx. 1 hour 20 minutes
• Total time about 2 hours 50 minutes

Salt the aubergines and leave for 30 minutes. Then carefully pat dry. Heat oil in a pan. Fry the slices for about 30 seconds on each side. Remove and drain on kitchen paper.

Heat the oil in the pan again and fry the potato slices for 10 minutes, turning them several times.

Heat some oil in a saucepan and sauté the meat, onions and garlic. Add the tomatoes and chop them up a bit. Season with bay leaf, cinnamon, salt, pepper and nutmeg. Cook with the pan open, stirring constantly, until all the liquid has evaporated. Remove the bay leaf and taste again. Remove the pan from the heat and stir in 2 eggs.

In a second saucepan, melt the butter. Dust with flour and sweat briefly. Gradually pour in the milk and let it thicken while stirring. Season to taste with salt, pepper and nutmeg. Remove the saucepan from the heat, stir in a tablespoon of cheese and the remaining eggs.

Grease a large, shallow casserole dish with olive oil. Pour in half the potatoes and eggplant. Season with salt, pepper and nutmeg and sprinkle with some cheese. Then spread the minced meat evenly over it. Place the remaining potatoes and aubergines on top and pour over the sauce. Sprinkle with cheese.

Bake the moussaka in a preheated oven at 180 °C for 30 - 40 minutes.