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.