Moussaka with eggplant

Moussaka with eggplant is a traditional dish of Greek cuisine, which is a layered casserole of vegetables, meat and milk sauce. The classic recipe involves using lamb, but you can use any type of meat. The original Greek moussaka is made with kefalotyri, a hard, salty cheese made from sheep's or goat's milk. It can be replaced with Parmesan or any other hard cheese. This will not affect the taste of the dish.

1. Calories
   114,06 kcal
2. Protein
   6,83 gram
3. Fat
   7,26 gram
4. Carbohydrates
   3,94 gram
5. ~ Time
   2 H 20 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Eggplant

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   4 pcs. = 840 g
2. Hard cheese

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   150 g
3. Beef

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   600 g
4. Tomato

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   3 pcs. = 270 g
5. Onions

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   1 piece = 80 g
6. White wine

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   150 ml = 150 g
7. Vegetable oil

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   2 tbsp. l. = 34 g
8. Salt

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   0.5 tsp. = 3.5 g
9. Milk 2.5% fat

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   2.5 cup = 500 g
10. Wheat flour bakery

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    2 tbsp. l. = 30 g
11. Butter

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    2 tbsp. l. = 40 g
12. Nutmeg

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    0.25 tsp = 1 g

Steps:

1. 
   Wash the meat and vegetables, dry with paper towels. Peel the onions, cut off the stems of the eggplants, and cut out the place where the stem attaches to the tomatoes. Cut the onion and tomato into small cubes. Cut the beef into pieces of arbitrary size and grind using a meat grinder. Grate the cheese on a medium grater. Prepare a meat grinder, grill pan, and heat-resistant dish.
2. 
   Prepare the eggplants. Cut the eggplants into slices about 0.5 cm thick. Sprinkle with salt and leave for 15-20 minutes. Then wipe with paper towels and brush the slices with oil. Fry in a heated frying pan on both sides for 2-3 minutes.
3. 
   Prepare the meat filling. Heat vegetable oil in a frying pan. Fry the onion until golden brown for 4-6 minutes, stirring occasionally. Add the minced meat, mix well, fry over medium heat for 10 minutes, mash the meat pieces during the frying process.
4. 
   Finish preparing the filling. Add tomatoes to the minced meat, add wine, reduce the burner power to minimum and simmer for 1 hour. Then add salt and stir.
5. 
   Make milk sauce. Pour milk into a saucepan and heat. In a separate container over medium heat, melt the butter, add flour, mix well. Stirring constantly, pour in the milk. Cook until thickened, about 4-5 minutes. Then add salt and nutmeg, cook with constant stirring for another 1-2 minutes.
6. 
   Prepare the moussaka. Preheat the oven to 180 degrees. Place half of the eggplants in the pan, spread the meat filling on top, and cover with the remaining eggplants. Coat well with sauce and sprinkle with grated cheese. Send to bake for 40 minutes.
7. 
   Cool the eggplant moussaka a little, cut into portions, and serve hot.