Lammemoussaka

Ingredients for Lammemoussaka

Instructions for Lammemoussaka

To prepare the Lammemoussaka recipe, please follow these instructions:

Zucchini and aubergines are washed, dried well and cut for 1 cm. Thick slices along. Bring the oil on a large skillet, and add zucchini and aubergine slices of light brown on both sides. Add them to the drain on kitchen paper and lightly sprinkle them with salt.

Rinse the tomatoes, flake them and cut them into small pieces. Pil onion and garlic and chop both fine. The parsley is rinsed and chopped roughly.

Allow the butter to be light brown on the frying pan and brown onion, garlic and chopped meat good for high heat. Stir tomatoes and parsley and spice with salt and pepper, then lay over the forehead and the mixture simmer for low heat for 20 minutes.

An ovenproof dish is lubricated and sprinkled with raspberries. Put a layer of aubergine dishes in the bottom of the dish, over half of the meat mixture, then courgette slices and then the rest of the meat mixture and the rest of the vegetables layerwise.

Whip the cream well with the eggs, stir in the cracked cheese and taste with salt and pepper pour this mixture over the gratin and place it in a 200-225 degree C. alm. Oven on the middle rib for about 45 minutes.