Moussaka From Greece

1 . Stage

Slice the eggplant and potatoes lengthwise into thin slices. Salt the eggplants and leave to stand for 20-30 minutes. Pan-fry the potatoes until brown.

2 . Stage

Wash and dry the eggplant. Fry in hot olive oil.

3 . Stage

Fry the stuffing and onion in a pan until the excess moisture is almost gone. Add wine. Add wine, spices and water. Braise for 20-30 minutes on medium heat.

4 . Stage

We add garlic, chopped tomatoes, tomato paste, and stew until the sauce thickens. In the ladle already béchamel is cooked in parallel. (Caught in the frame.)

5 . Stage

In a greased baking dish put a layer of potatoes. Salt. Sprinkle with sugar. Sprinkle with cheese.

6 . Stage

Place the meat filling on top of the potato layer.

7 . Stage

Then - a layer of eggplant. This layer is also salted and sprinkled with grated cheese.

8 . Stage

Pour béchamel sauce on top and sprinkle with the remaining cheese.

9 . Stage

Place in an oven preheated to 200 degrees. Bake until golden crust.