Moussaka

Name: moussaka
Cook time: 65 min
Total time: 85 min
Yield: 4
Cuisine: Greek
Ingredients: 2 onion; 2 toe garlic; 10 el traditional olive oil; 500 g minced beef; 400 g tomato cubes tin can; 70 g tomato paste; 2 eggplant; 3 medium sized egg; 400 g besciamellasauce; 75 g grated Parmesan cheese; el unsalted butter or margarine

Greek casserole with potato, eggplant, minced meat and besciamella sauce.

Ingredients

Kitchen Stuff

1 oven dish

Directions

Preheat the oven to 225 ° C.
Peel and chop the onions and the garlic. Heat the oil in a frying pan and fry the minced meat while stirring.
Add the onion and garlic and cook for about 2 minutes. Let the tomato cubes drain and add with the tomato paste to the minced meat.
Let the sauce simmer for about 10 minutes. Meanwhile, wash the aubergines and cut into slices of about 1 cm.
Heat the rest of the oil in portions in a large frying pan with non-stick coating and brown the aubergine slices in portions.
Split one egg, and put the protein in a fat-free bowl. You do not use the egg yolk.
Beat the egg whites stiffly and spatula the besciamella sauce and a portion of the cheese through it. Grease the baking dish with the butter.
Place the aubergines in layers in the baking dish and sprinkle with salt. Break the remaining eggs and stir them through the tomato sauce.
If necessary, season with salt. Pour the tomato sauce over the aubergines and smooth. Divide the berry lemon sauce over it and smooth.
Sprinkle with the rest of the cheese. Place the oven dish in the middle of the oven and bake for about 20 minutes until golden brown and done.