Greek Mussaka

Ingredients

For 6 servings

• •For the moussaka
• •2 2 Eggplant(s)
• •2 Onion(s)
• •2 2 Potato of terracotta
• •2 2 Tomato(s)
• •2 2 garlic pod(s)
• •500 g 500 g Minced meat
• •2 c. à soupe 2 tablespoons Tomato puree
• •1 c. à soupe 1 tbsp. Hasty parsley
• •0.5 dl 0.5 dl Bouillon
• •Olive oil
• •Salt pepper
• •For sauce
• •30 g 30 g Flour
• •3 dl 3 dl Milk
• •2 2 Egg(s)
• •50 g 50 g Grated crane
• •30 g 30 g Butter
• •Salt pepper

Method

1. 1.Preparation of eggplants
2. 2.Cut the eggplants into slices, sprinkle them with salt and let them degorge for 1 hour. Rinse them, wipe them, then brown them with olive oil on both sides. Drain them thoroughly on absorbent paper.
3. 3.Meat cooking
4. 4.Sauté with oil, meat, onion and chopped garlic. Add tomato purée, parsley, parsley seasoning, salt and pepper and broth. Stir continuously during this cooking for about 15 min.
5. 5.Assembly
6. 6.Preheat the oven th.7 (220oC). Cut the tomatoes and potatoes into slices. In a deep baking dish put a layer of meat, a layer of tomatoes, a layer of eggplant, a layer of potatoes.
7. 7.Preparation of the bechamel sauce
8. 8.Separate the whites from the egg yolks. Prepare a bechamel sauce in a hot saucepan. Add butter, flour and milk. Mix until you get a creamy and homogeneous sauce. Add the egg yolks out of the heat and grated cheese. Mix your device. Finally, add the white eggs beaten in snow to get a creamy but light sauce.
9. 9.Cooking
10. 10.Pour this sauce into the dish where you have added the ingredients of your Greek mussaka. And bake for 40 minutes. Serve well hot in the baking dish this recipe of softaka easy to make.