 4-5 eggplants
½ kilo (1 lb 2 oz) minced meat
2-3 tomatoes
1 teacup olive oil
2 chopped onions
1 garlic clove
1 bay leaf
Oil for frying
½ teacup grated Parmesan cheese
Flour
3 Teacups Bechamel cream sauce
Salt & Pepper
Greek Moussaka with Eggplants
Heat the cup of oil in a pot and saute the
onions (chopped) in it.
Add the minced meat and continue to saute
for 10 minutes. Add the tomatoes, the bay leaf, the garlic clove, the salt and pepper and
allow the mixture to boil for about one hour. Wash the eggplants and trim off their stems.
Cut them in round slices and then let them
soak in salted water for approximately one hour. Drain their slices, coat them with flour
and fry them in very hot oil (for a lighter version, cook the slices in the oven for 15',
in 200C degrees).
In a pan, place a layer of eggplants'
slices, salt and pepper and a layer of the minced meat mixture. Add another layer of
eggplants and minced meat mixture.
Pour the bechamel
cream sauce over the last
layer. Sprinkle with the grated Parmesan cheese and bake at a high temperature for about 2
5 minutes.
Take out the "moussaka" and cut
it in square pieces. Serve it hot.
The above recipe is for 5-6 servings
Greek
Food Recipes
Greek Salads
Greek Salad
Melitzanosalata
Greek Starters
Saganaki with Cheese
Saganaki Shrimps
Spinach pie
Chicken soup
Tzatziki Keftedes
Greek Specialties
Fasolada
Magiritsa Stifado
Moussaka
Chicken with Noodles
Meat Pie Pastitsio
Stuffed Tomatoes
Dolmades
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