Delicious eggplant and minced meat casserole with béchamel sauce, which is perfect for a romantic dinner and will look great on a festive table.
Cook: 1 hour 30 mins
Servings: 6
Ingredients
Eggplant – 2 pcs. (800 g)
Minced meat (pork + beef) – 700-800 g
Bulb onions – 1 pc.
Tomatoes – 2-3 pcs.
Dry white wine – 160-180 ml
Hard cheese – 30-50 g
Vegetable oil – for frying
Salt – 1/3 teaspoon
Ground black pepper – 1/3 teaspoon
For the sauce:
Butter – 40 g
Flour – 30 g
Milk – 500 ml
Eggs – 2 pcs.
Hard cheese – 200 g
Nutmeg – 1 pinch
Directions
Prepare food.
First, prepare the béchamel sauce. To do this, put butter in a pan and melt over medium heat. Add flour and fry for 40 seconds, stirring actively.
Remove the pan from the stove and cool slightly.
In small portions, stirring constantly with a whisk to avoid lumps, pour the milk into the pan with the oil mixture. The temperature of the milk should be about the same as the temperature of the butter mixture, so the milk can be slightly warmed up if necessary. Put the pan back on the stove, adjust the heat to low.
Wait until it boils and add the coarsely grated cheese.
Stir the sauce until the cheese is completely melted. Add salt, black pepper and nutmeg. Mix. Remove the sauce from heat and leave to cool for 5 minutes. Pour the béchamel sauce into a bowl.
In a separate bowl, beat the eggs until smooth.
Pour eggs into the sauce in small portions, stirring constantly with a whisk. Tighten the bowl with the sauce with plastic wrap and set aside.
Peel the onion and cut into quarters.
Wash the eggplants, cut off the tails. Cut the eggplants into plates, place in a spacious bowl, sprinkle with salt and set aside for 15 minutes. Then rinse the eggplants under running water.
Fry the onions over medium heat for 3 minutes, until light golden brown.
Scald the tomatoes with boiling water, then easily peel them off. Cut the peeled tomatoes into cubes.
Grease a grill pan with a thin layer of vegetable oil and fry the eggplant plates over medium heat for 5 minutes on each side, until tender.
Fry the minced meat in another pan, adding a little vegetable oil. At the end of the process, pour in the wine, stir and remove from the stove.
Put the fried minced meat in a pan to the fried onions, add the tomatoes. Season with salt, pepper and stir. Simmer until the liquid has completely evaporated.
Put the fried eggplant plates on the bottom of the mold.
Put the minced meat on top in an even layer.
Cover with all the remaining eggplants.MO
Pour the béchamel sauce over the contents of the form.
Sprinkle everything with grated cheese. Put the completed form in an oven preheated to 180 degrees. Bake eggplant with minced meat for 40 minutes.
Ready-made moussaka can be eaten immediately, or after complete cooling.
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Ingredients
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