Summary

Ingredients

• 3 eggplant (about 700 g)
• 700 g chopped meat
• 1 onion
• 3 cloves garlic
• 4-5 tomatoes (about 300 g)
• 200 g hard cheese
• 100 ml dry red wine, but you can also white
• 100 ml vegetable oil, preferably olive
• salt
• ground black pepper

For the sauce:

• 2 tbsp butter
• 2 tbsp flour
• 2.5 cups milk
• 2 eggs
• 1 pinch nutmeg

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Instructions

1. Cut the eggplants into thin slices of about 1 cm. Place them in a deep dish and season with salt. Leave in this form for 15 minutes. Then fry the eggplants until half cooked and put them on a dish.
2. Cut the onions into small cubes. Put a frying pan on fire and pour in 50 g of olive oil. Heat and put onion and garlic there. Fry lightly.
3. You can make minced meat yourself, but I had it ready. Put the minced meat to the onion, stir and fry for 10 minutes. Pour in wine, salt and pepper. Simmer for another 10 minutes.
4. Prepare the sauce. Melt butter in a saucepan, add flour and gradually stirring so that no lumps form, pour milk. Cook over medium heat, stirring gradually, until thickened. Add nutmeg. Beat eggs. Remove the saucepan from the heat and, gradually stirring, add the beaten eggs.
5. Grate the cheese. Put in layers in a baking dish: eggplant, sprinkle with half grated cheese, half minced meat with onions and garlic.
6. Repeat layers: eggplant, minced meat.
7. Cut the tomatoes into slices and put on the minced meat.
8. Pour the sauce over the moussaka and sprinkle with the remaining cheese. Bake in an oven preheated to 180* for about an hour until crisp. Moussaka will bake well on the inside and take on a beautiful golden color on top.
9. Remove the dish from the oven and leave at room temperature for 15 minutes. So it will be better to subsequently cut and keep its shape. Moussaka is ready! Bon Appetit!