How to make
Cut the eggplants into slices (about 1 cm thick) and salt them. Leave them drain the bitter juice. Wash them and dry them. Smear them with oil and grill them on a grill pan until done.
For the filling: fry the onion, garlic, carrots and pepper in the fat for 5-6 minutes. Add the minced meat and stir continuously until it becomes crumbly. Pour the tomato sauce and spices and cook for 8-10 minutes.
Line a tray with baking paper. Arrange a row of eggplants and distribute half of the filling.
Next up is a second row of eggplants and the remaining filling. Finish off with a row of eggplants and sprinkle with grated cheese. Bake the moussaka for 25-30 minutes until it acquires an appetizing golden color.
