Moussaka with Eggplant and Tomatoes
Description
Suitable both for a holiday and for everyday meals. Peel the eggplants and cut them into thin, large slices. Salt them and let them rest. Fry the ground meat and onion in vegetable oil. Then add wine, peeled and finely chopped tomatoes, salt, pepper, and simmer until the liquid evaporates. While the filling is cooking, fry the eggplants and thinly sliced potatoes on both sides. On a baking sheet sprinkled with breadcrumbs, arrange half of the eggplants and sprinkle with grated cheese. Next, layer the potatoes, then the filling, then the remaining eggplants, and sprinkle with cheese. Pour the sauce over everything and sprinkle with cheese. The sauce is prepared as follows: melt the butter until foamy, add the flour and cook it out, stirring constantly so the flour does not brown. Gradually pour in hot milk, stirring well. Stir in grated cheese and salt. When the sauce thickens, remove from the heat. Beat the eggs and slowly pour them into the sauce, stirring constantly. Place the baking sheet in the oven for 30–40 minutes until a golden crust forms. The amount of ingredients depends on the size of the baking sheet.