This is a wonderful recipe from my mom, the moussaka is irresistibly delicious and juicy. With little ingredients and your good work, you will have an incredible lunch on the table. One of the best recipes and I often prepare it like this. Follow recipe.
Ingredients: medium, 1h and 15 min., 6 persons
4 pcs. Blue eggplants/ cut to a length of 7 mm.
3 onions medium/ finely chopped
500 g of minced meat/ pork, and beef
2 tomatoes fleshy/ finely chopped
2 red peppers, diced
1/2 tsp salt
1/2 tsp pepper to taste
Vegeta / dry spice/ to sprinkle over eggplants
1 clove garlic/ finely chopped
1 Tablespoon fresh primrose, finely chopped
For frying eggplant:
1 egg
400 ml water
flour, add gradually
a little salt
For the topping:
5 eggs
1 sour cream (200 ml)
400-500 ml of milk and maybe more
1 tsp dry parsley
oregano to taste
70 g Parmesan Cheese grated
Preparation:
Preparing eggplants:
Wash the eggplants and peel them.
Cut them to a thickness of about 7 mm in length.
Arrange them on a longer tray, add salt and sprinkle with dry spice and let stand for 10–15 minutes.
Then drain them of water.
Prepare the breading mixture by beating 1 egg and water and adding gradually flour to make the mixture a little thicker than pancakes.
Roll the drained eggplants in the mixture and put them to fry in hot oil over a slightly moderate heat.
Place each piece of fried eggplant on a plate on which you have placed a kitchen towel to soak up the excess oil.
And leave to cool.
Prepare the meat filling:
by placing the chopped onion on the frying pan over a moderately low heat, simmering for 2 minutes.
Then put the minced meat and let the water come out of it, and season it with salt, pepper and dry spice.
Then add the chopped tomato into pieces, diced paprika and chopped garlic clove.
Simmer for about 5 minutes.
At last, sprinkle with primrose finely chopped.
Processing:
Preheat oven to 180 °C.
Take a baking tray in which you will bake moussaka measuring 30×40 cm and oil it.
First layer arrange the fried eggplants, then the filling, then the fried eggplants.
Repeat until you have used up the material.
Make a moussaka dressing:
By beating 5 eggs with sour cream, and adding gradually enough milk to make the mixture a little thicker, not very thin, and to cover the top layer of eggplants.
Add 1 teaspoon of dry primrose and mix well, pour over your moussaka, shake your pan a little, so that the topping enters each eggplant and fills the filling.
The mixture must be slightly above the top layer of eggplant.
After that, sprinkle with a Parmesan cheese.
Bake at 180 °C for 35–40 minutes.
The moussaka must turn nicely brown and cover.
Sprinkle at the end with fresh primrose.
Serve warm.
Buon appetito!
NOTE: Eggplants, if you are fried and if you are tired, you can postpone the work of moussaka for the next day. It is not a problem.
You can serve moussaka hot and cold.
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