«Moussaka» with aubergines

«Moussaka» with aubergines

Αccent: 
Moussakas me melijanes
Title in Greek: 
Μουσακάς με μελιτζάνες
Recipes Categories: 
«Moussaka» with aubergines
Preparation Time: 
about 1 hour and 20 minutes
Serves: 
10-12
Ingredients: 

4-5 aubergines (eggplants)
Half kilo (1 lb 2 oz) minced meat
2-3 tomatoes
1 teacup olive oil
2 onions, finely chopped
1 bay leaf
1 garlic clove
Oil for frying
Half teacup grated Parmesan cheese
Some flour
3 teacups Bechamel sauce
 

Cooking Time: 
about 30 minutes
Cooking Directions: 

- Heat the cup of oil in a pot and saute the chopped onions in it. Add the minced meat and continue to saute for another 10 minutes. 
- Next, add the tomatoes, the garlic, the bay leaf and the salt and pepper and allow the mixture to boil for approximately one hour. 
- In the meantime, wash the aubergines (eggplants) and trim off their stems.
- Then cut them in round slices and let them soak in salted water for about an hour (to remove their bitter juices).
- Drain the aubergine slices, coat them with flour and fry them in very hot oil. 
- In a pan, place a layer of aubergine slices, salt and pepper and a layer of the minced meat mixture (also drained to remove excess liquid). Add another layer of aubergines and minced meat mixture. 
- Finally, pour the bechamel sauce (of medium consistency) over the last layer. 
- Sprinkle with the grated cheese and bake at a high temperature for approximately 20-25 minutes. 
Take out the «mousaka» and cut it in square pieces. Serve hot.
 

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