How to make
Tasty Greek Mousaka with eggplant, as tasty as its potato based cousin.
Cut the eggplant into large rounds. Season with salt and allow the bitter liquid to drain out for 30 minutes. Lay a piece of parchment paper on a baking sheet and arrange the eggplant rounds on it. Drizzle with olive oil.
Preheat the oven to 390°F (200 degrees) and bake for about 15-20 minutes. remove from the oven and cover with tin foil. Chop one onion finely. Heat a pan and saute the onion with a drizzle of olive oil for a few minutes.
Add the mince and cook, until it changes its color. Pour in the white wine. Season with a pinch of black pepper, a pinch of cinammon, a generous pinch of chopped parsley and 1-2 corns of cloves. Add the ground tomaotes.
Cover with a lid and cook until the liquids evaporate. Melt a chunk of butter into a pan. Add two tbsp of flour and cook for a couple of minutes, stirring constantly to avoid burning. Pour in the milk at once and stir vigorously with a whisker, until the bechamel sauce thickens.
Season with salt and ground nutmeg. Grease a baking tray with 2-3 tbsp of olive oil. Arrange half the eggplant, pour in the mince sauce and level it with a spatula. Place the remaining eggplant, add the bechamel sauce on top and sprinkle with grated Parmesan cheese or a cheese of your preference. In Greece they use a hard yellow cheese called Kefalograviera. Bake at 390°F (200 degrees) for 15 minutes. Serve the Greek Mousaka warm.
Enjoy your meal!
