Musaka II.

Last Updated on August 12, 2024

Ground beef roasted with eggplant and seasoned béchamel, baked until golden brown.

Ingredients:

600 g ground beef 300 ml dry white wine 1 tsp ground cinnamon 1 tsp dried chilli rings

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2 pcs large eggplants 1 pcs can of sliced tomatoes 1 pcs large onions

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olive oil ground pepper a handful of oregano leaves salt For the béchamel sauce: 600 ml of milk 150 g of grated Parmesan 75 g smooth flour 75 g butter 2 pcs eggplant 2 handfuls grated parmesan cheese for sprinkling a pinch of grated nutmeg

Procedure:

1. Saute peeled, finely chopped onion in two tablespoons of heated oil, add peeled, crushed garlic cloves and saute for one to two minutes
2. Add the minced meat and stir fry for 10 minutes, add the tomatoes, ground cinnamon, chilli, finely chopped oregano, pour in the wine and simmer over a low heat until the liquid has evaporated by half
3. While the meat is simmering, cut the eggplants lengthwise into half-centimeter wide slices, brush them with oil, put them on a baking sheet and let them grill under the grill to turn golden
4 Heat the butter in a saucepan, stir in the flour, fry for 1 minute, then slowly add the milk, whisk until smooth, add the grated Parmesan, whisk again until smooth, remove from the heat, let cool a little and finally stir in the beaten eggs with a pinch of nutmeg
5. Start layering in the baking dish, the first layer on the bottom is the eggplant, the second is the meat (which we salt and pepper beforehand) and the béchamel, continue with the eggplant and meat, ending with the béchamel
6. Finally, sprinkle with grated parmesan cheese, bake at 180 °C until golden brown (about 30-40 minutes) and serve with sour cream and baguette.