Moussaka with eggplants and potatoes in the oven

How to make moussaka with eggplant and potatoes in the oven in the Greek way? Prepare the products. Any type of minced meat is suitable - beef, lamb, pork, chicken, turkey, as well as mixed types. Take one large or two small eggplants. Thyme, rosemary, oregano are good spices. Pre-wash and dry the vegetables.

First of all, put the potatoes to boil. Cover the unpeeled roots with cold water and place over medium heat. After boiling, reduce the heat and salt the water. Boil potatoes for 20 minutes. It should not boil, keep an eye on it. You can even not cook it a little, since the dish will still be baked in the oven. Cool the boiled potatoes.

Cut off the tail of the eggplant and cut the skin with a vegetable peeler - it removes the thinnest layer. Cut the peeled fruit into 5 mm thick slices.

Arrange the eggplant slices on a wire rack (a wire rack from the oven will work well). Salt them and leave for 10 minutes - during this time, the salt will extract the juice from the eggplants along with the bitterness. Blot the juice with a paper towel.

Cut the onion into small cubes, chop the garlic.

Heat a frying pan over medium heat, pour frying oil into it. Fry the eggplant slices until golden, a few minutes on each side. Before a new batch, pour oil into the pan - eggplants absorb a lot of it during frying.

After the eggplants, pour a little more oil into the pan and fry the onion and garlic in it until soft, for a couple of minutes. Add minced meat to the onion. Fry it, stirring, for about 10 minutes, until the color changes from pink to gray. Salt, pepper and add spices to the meat.

Prepare the ingredients for the sauce. Milk is suitable for any fat content, take natural and high-quality butter.

Take a saucepan with a thick bottom. Melt butter in it, pour flour into it. Fry it, stirring intensively, for about a minute until golden.

Pour milk into the saucepan in a thin stream. Mix the mass with a whisk until the lumps disappear.

Cook the sauce, stirring constantly, until it thickens slightly. Salt and pepper it. After boiling, turn off the heat. Cool the mass a little and add sour cream to it. Stir. Beat an egg into the sauce, mix it until completely homogeneous. Add a pinch of nutmeg.

Peel the cooled potatoes and cut them into 5 mm thick slices.

Also cut the tomatoes into circles.

Take a suitable baking form, grease it with a small amount of oil. Put half a circle of potatoes in one layer on the bottom. Put minced meat on it.

Cover the mince layer with the remaining potatoes.

Put the fried eggplant plates as the next layer.

And on it — circles of tomatoes.

Pour moussaka sauce, tap the mold on the table so that it is distributed among the products.

Bake the moussaka in an oven preheated to 200 ° C for 35-40 minutes until golden.

Greek moussaka with minced meat is ready. Serve it to the table hot. Bon appetit!