Eggplant Moussaka: The Classic Eggplant Lasagna Recipe

Eggplant Moussaka: The Classic Eggplant Lasagna Recipe

The layers are made up of slices of aubergine, mozzarella and parmesan, plus a complete filling of minced meat and a potato-based topping: this is the eggplant moussaka. Traditionally Greek, this version of eggplant lasagna exists in different cultures and can be obtained with the most diverse preparation methods. So, take a look at the “Brazilian” version:




Eggplant Moussaka

Time: 1h10 (+30min rest)

Performance: 6 servings

Difficulty: easy

Ingredients:

  • 3 medium aubergines, sliced ​​1cm thick
  • Salt and olive oil to taste
  • 350 g sliced ​​mozzarella
  • 1/2 cup grated parmesan cheese

Sauce

  • 4 tablespoons of oil
  • 600 g minced meat
  • 2 cloves of garlic, crushed
  • 1 chopped onion
  • 4 chopped seedless tomatoes
  • 2 jars of tomato sauce
  • 1/2 cup (tea) water
  • Salt and black pepper to taste

Coverage

  • 2 cups boiled and squeezed potatoes
  • 2 egg yolks
  • 1/2 cup warm milk

Preparation method:

  1. Place the eggplant slices in a colander, sprinkle with salt and leave to rest for 30 minutes.
  2. Drain them, dry them with absorbent paper and fry them, a few at a time, in a non-stick pan with a drizzle of olive oil until lightly browned. Book.
  3. For the sauce, heat a pan with oil over medium heat and fry the meat until golden brown.
  4. Add the garlic and onion and sauté for 3 minutes.
  5. Add the bay leaves, tomatoes, tomato sauce, water and season with salt and pepper to taste.
  6. Cook for 10 minutes, remove the bay leaf and set aside.
  7. Prepare the dressing by mixing the potatoes, beaten egg yolks and warm milk. Book.
  8. To assemble, in a medium baking dish, layer the sauce, eggplant, and mozzarella until all the ingredients are used up.
  9. Finish with the potato and parmesan mixture and bake in a preheated medium oven for 40 minutes.
  10. Remove and serve hot.

Source: Terra

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