Summary

Ingredients

• 1 ½ kg aubergine (s)
• 1 large onion (s), finely chopped
• 500 g beef, minced (minced meat)
• 2 cans tomato (s), cut into pieces
• 125 ml white wine
• 200 g sheep cheese, coarsely rated
• 100 g breadcrumbs
• 5 teaspoons oregano, dried
• 2 tablespoon parsley, finely chopped
• 0.5 ½ teaspoon, leveled cinnamon
• olive oil
• 750 ml milk
• 120 g semolina, fine
• 3 egg (s)
• 2 tablespoon butter
• salt and pepper
• nutmeg

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Instructions

1. Peel the aubergines zebra-like, cut into 1.5 cm slices, season with salt and let stand for about 30 minutes.
2. Steam the onion and minced meat in olive oil until translucent, pour over white wine, add the canned tomatoes, season with salt, pepper, oregano and cinnamon, simmer for 20 minutes.
3. Preheat the oven to 175 degrees O / U heat.
4. Dry the aubergine slices with kitchen paper and fry in olive oil, drain on paper towel. Let the meat mixture cool, stir in half of the breadcrumbs and cheese, as well as the parsley and 1 beaten egg.
5. Brush a baking dish approx. 30 x 25 x 7 cm with oil, sprinkle the rest of the breadcrumbs on the bottom of the dish and cover with half of the aubergine slices. Pour in the meat mixture and place the remaining aubergine slices on top. Sprinkle the 2nd half of the cheese on top.
6. For the semolina cream, cook a thick cream from the milk and semolina, allow to cool, break 2 eggs and add, also 2 tablespoons butter, season with salt and nutmeg. Pour over the Mussakamasse and bake in the preheated oven for 60 minutes.