Moussaka my way 🍆🍆🍆🍆🍆 

Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble * but it’s well worth the effort! This is serious comfort food * a low carb one at that!

Ingredients

700 g eggplant

4 medium potatoes

300 g of minced lamb

300 g of minced pork or veal

300 g tomato pulp

300 g of parmesan

1 onion

salt and pepper

Sunflower oil

Olive oil

500g of homemade béchamel

Method

Chop the onion and put it in a pan with the oil and let it add the meat and brown, then pour in the white wine and let it evaporate. Pour the tomato pulp with a glass of hot water and cook over low heat for at least 2 hours until the sauce is reduced. Season. Wash and cut the eggplants into thin slices lengthwise. Fry in a pan in plenty of oil. Drain them on a serving dish lined with absorbent paper and season with a pinch of salt. Peel the potatoes, rinse them under running water and dry them with paper towels. Cut them into thin slices and fry them in plenty of oil until golden brown. Drain on a plate lined with absorbent paper and lightly salt. Line the bottom of the mold with a sheet of parchment paper. Arrange the sliced potatoes on the bottom then a layer of eggplant on top continued with half of the meat on top and distribute well. Sprinkle with half the parmesan. Continue with the second layer of eggplant, the minced meat and the remaining parmesan. Complete the moussaka by pouring the béchamel over the eggplants and leveling with the spoon then a final layer of eggplants. Bake in an oven preheated to 180 C degrees for 40 minutes. Remove from oven and let cool before serving.