Moussaka

Moussaka


2 large eggplant
half a glass of olive oil,
400 g of potatoes
2 onions,
2 cloves of garlic,
half a glass of white wine,
500 g canned peeled tomatoes,
2 tbsp. l tomato paste
1 tsp dry basil
2 tbsp. l fresh parsley
300 g lean pork or lamb,
300 g feta.

Sauce
2 tbsp. l butter
3 tbsp. l flour
2 tbsp. milk
1 egg
100 g Parmesan cheese
nutmeg.

Grind the meat and simmer separately until cooked. Cut eggplant into circles and salt, drizzle with vinegar and leave for half an hour, and then rinse and dry. Cut the potatoes into thin circles, onion - rings, parsley, feta and garlic, chop. Heat olive oil in a pan. Fry eggplant, potatoes, onions and garlic until crisp and take out. Add white wine, tomatoes and tomato paste to the pan, stir and evaporate by a third. Cover and simmer for another 15 minutes.

Put eggplant, potatoes, onions, garlic, parsley, feta and minced meat in layers in a porcelain baking dish, pouring tomato sauce on each layer. Finish with a layer of eggplant. Cover the dish with foil, put in an oven preheated to 200 degrees and bake for 30 minutes.

Make the sauce. To do this, put flour, butter and milk in a pan and, stirring constantly, bring to a boil. Salt, pepper and add grated nutmeg. Remove pan from heat, let cool, add egg. Pour sauce on a casserole and sprinkle with grated Parmesan. Cool, cover with foil and bake in the oven until the cheese turns golden. Let it brew for 12 hours.