Moussakka

Ingredients for Moussakka

Instructions for Moussakka

To prepare the Moussakka recipe, please follow these instructions:

The aubergines are cut for approx. 0.5 cm thick slices sprinkle with salt and pull approx. 10 min.

The eggplant is diced with a piece of paper roll. The eggplant is placed in a frying pan. The meat sauce is prepared

Meat sauce:
The onions (in small terns) are switched in the oil. The meat is added and cooked. The peeled tomatoes, chopped parsley and tomato puree are added. The sauce is seasoned with spices, salt and garlic.

The meat sauce is poured over the eggplant.
Bechamel sauce is prepared

Bechamel Sauce:
The margarine is melted. The flour is added with rapid stirring. Light milk is added gradually after gentle stirring. The cheese is added. The sauce is seasoned with salt, pepper and nutmeg. The heat is turned off and the eggs are then added.

Bechamel sauce poured over the meat, so it is completely covered. Parmesan sprinkles over. The mussaka is then put into the oven at 155 degrees C hot air for approx. 40 min. Until the surface is golden and the right is pierced.

The dish is served with bread and a reasonable bottle of red wine.