Moussaka with homemade minced meat

Moussaka with homemade minced meat is a tender meat dish prepared with eggplant, juicy meat and béchamel milk sauce. And as an addition, white wine is used, which helps give the dish an even more refined taste and aroma. In the classic moussaka recipe, it is customary to use lamb, but it is often replaced with beef - the dish turns out to be just as tasty and nutritious. By the way, moussaka contains many valuable vitamins, so it is very good for health.

1. Calories
   131,32 kcal
2. Protein
   5,28 gram
3. Fat
   9,44 gram
4. Carbohydrates
   4,14 gram
5. ~ Time
   2 H 50 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Eggplant

   ---

   
   2 pcs. = 420 g
2. Beef

   ---

   
   400 g
3. Tomato

   ---

   
   3 pcs. = 270 g
4. Onions

   ---

   
   1 piece = 80 g
5. White wine

   ---

   
   150 ml = 150 g
6. Sunflower oil refined

   ---

   
   5 tbsp. l. = 85 g
7. Salt

   ---

   
   to taste
8. Milk 2.5% fat

   ---

   
   2 cup = 400 g
9. Wheat flour bakery

   ---

   
   2 tbsp. l. = 30 g
10. Butter

    ---

    
    2 tbsp. l. = 40 g
11. Nutmeg

    ---

    
    to taste
12. Basil

    ---

    
    3 branches = 21 g

Steps:

1. 
   Wash the eggplants, dry them, cut off the ends and cut lengthwise into equal slices. Then sprinkle the eggplant with salt and leave at room temperature. Wash the beef, cut it into pieces and pass through a meat grinder. Wash onions, tomatoes and basil for serving. Separate the basil leaves from the branches and grate the cheese. Also take a baking dish, a frying pan and a saucepan.
2. 
   Prepare the filling. Peel the onion and cut into small cubes. Heat a little sunflower oil in a frying pan and fry the onion over medium heat until transparent. Then place the minced meat in the pan, stir and fry the ingredients for another 10 minutes. Chop the tomatoes. When the minced meat changes color, add tomatoes and white wine, mix thoroughly. Cover the pan with a lid, reduce the heat and leave the filling to simmer for 1.5 hours.
3. 
   Prepare the eggplants. Dry each slice of vegetable thoroughly with a napkin or paper towel to absorb the juice. After this, fry each eggplant slice in a frying pan until lightly browned. By this time the meat filling will be ready - salt it to taste and mix thoroughly.
4. 
   Prepare the sauce. Heat the milk until hot. Then take a saucepan, add butter to it and put it on fire. Wait for the butter to melt. After this, add flour to the sauce, stir vigorously until smooth. Then gradually pour milk into the saucepan, constantly stirring the mixture. Cook the sauce until thickened, then add salt and nutmeg to taste. Boil the mixture for another 1-2 minutes and then remove from heat.
5. 
   Prepare the dish. Turn on the oven to preheat to 180 degrees. Place fried eggplant slices on the bottom of the pan. Spread the meat filling on top, leveling it over the entire surface with a fork. Then add the eggplants again. At the end, generously coat the dish with sauce and sprinkle with grated cheese. Place the moussaka in the oven for 40 minutes.
6. 
   Serve the appetizing moussaka with homemade minced meat hot or slightly cooled - this does not change the taste. Use basil leaves as a garnish. Place the greens on a separate piece of moussaka.