How to make
Prepare all the vegetables. Cut the onions, carrots and celery finely, dice the potatoes and eggplants coarsely. It's best to soak the eggplants in salted water to get rid of their bitter juice.
Heat the oil and braise the onions, carrots and celery in it. Add the well-drained of water eggplants, plus the garlic and a little salt and cook 4-5 min. You may have to add a little more oil since eggplants soak it up quickly.
Pour in the tomato paste, pinch of sugar, a little water and the mince and cook 4-5 min. on moderate heat while stirring so it turns to crumbs and the water evaporates a bit. Add the spices and potatoes and transfer to a tray. Pour in 2 cups (500 ml) water and bake in a preheated 390°F (200 °C) oven for 25 min. or until the potatoes are semi-cooked.
In the meantime, wash the rice and soak it for 10 min. in water. Take the tray out of the oven, add the rice and another 1 1/5 cups (300 ml) water (if the dish is left in just oil add a little more). Salt and return to the oven to the same temperature for about 20 min. or until the water evaporates.
Beat the eggs for the topping, then mix with all the products for it. Pour it over the moussaka and bake briefly to a golden crisp.
Serve the moussaka warm, sprinkled with fresh parsley.
Unique, exquisite and really tasty!
Bon appetit!
