Musaka – Greek eggplant casserole has long won hearts people all over the world with their excellent taste. Fragrant, satisfying and such summer. Why not make it the main course in your diet especially in the eggplant harvest season? Put in layers in the casserole fried eggplant and ground beef and tomato stuffing pasta, pour all the cream sauce and sprinkle with grated cheese. Not forget to add a pinch of cinnamon and nutmeg to the dish. The fragrance will be indescribable! This wet moussaka soaked Bechamel sauce, hiding under a baked crust. Will not leave hungry large number of guests. Share with friends: 
Time: 2 hours. 50 minutes Difficulty: easy Servings: 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Eggplant
- 3 medium eggplant
- 120 ml. olive oil
Meat sauce
- 350 gr ground beef
- 2 tbsp. l (30 gr.) Butter
- 2 onions, finely chopped
- 150 ml. dry white wine
- 2 tbsp. l tomato paste
- 120 ml. water
- 2 tbsp. l parsley chopped
- Pinch of cinnamon
Bechamel sauce
- 4 tbsp. l (60 gr.) Butter
- 4 tbsp. l flour
- 2 tbsp. milk
- Pinch of nutmeg
- 150 gr. kefalotiri cheese, grated and another 120 gr.
Recipes with similar ingredients: eggplant, ground beef, cheese goat, white wine, tomato paste, milk, nutmeg, cinnamon
Recipe preparation:
- Eggplant: wash the eggplant and cut off the ends. Take off peel in strips of 1 cm., leaving striped eggplant. Chop circles with a thickness of 0.8 cm. Salt and pepper slices on both parties and leave us 30 minutes. Then rinse and dry. AT in a large stewpan, heat the oil and fry the eggplant on both sides to golden brown. Put the finished slices on paper towels to drain excess fat.
- Preheat the oven to 170 ° C.
- Meat sauce: in a large skillet, melt the creamy butter. Sprinkle the onion and fry for 3 to 4 minutes until soft. Then add the minced meat and cook another 6 minutes, until it is full brown. Pour in the wine and evaporate it. Next put in the pan tomato paste, pour water and pour parsley, salt, pepper and cinnamon. Simmer for 30 minutes, then remove from stove and cool.
- Bechamel sauce: melt in a medium saucepan butter. Stir in the flour and gradually add milk. Cook, stirring, until a thick, uniform sauce is obtained. Add nutmeg, salt and pepper. Cool the sauce. Add 120 column cheese and mix well.
- Assembling Moussaka: 22 x 32 x 5 baking dish see grease with butter. Lay out alternately in layers half the eggplant and minced meat until everything is laid. Pour mushaka bechamel sauce and sprinkle with the remaining cheese.
- Put in the oven and bake for 40 minutes. Then take out the form and shift to the grate. Cool for 20 minutes. Chop moussaka into 7 cm squares and serve warm. Greek recipe Moussaki.
