Potato casserole with eggplants
Description
The recipe won't take much time. Here is a simple recipe for potato and eggplant casserole, and I'm sure you'll succeed on your first try. The dish turns out so delicious, hearty, and appetizing. Give it a try—even though it might take some time, the wonderful result will be well worth it! As far as I know, in Greece this dish is considered national and is called Moussaka. And they certainly know how to appreciate good food. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Lay the first layer of potatoes. Slice them into thin pieces and arrange in a single layer on the bottom. Now scatter small pieces of butter here and there over the potatoes. Add a little salt.
- 2
Step 2
2. Next is the eggplant layer. To prevent bitterness, I partially removed the dark skin using a potato peeler and fried the eggplants with spices. We place only half of the eggplants at this stage, not all of them.
- 3
Step 3
3. Now, in a separate pan, sauté the minced meat with spices until all the liquid has evaporated. Then add crushed tomatoes with their juice, along with onions and spices. Simmer until cooked through, then spread over the eggplants. On top, by the way, place the remaining vegetables as the final layer.
- 4
Step 4
4. Finally, melt the butter on the stove over low heat and sauté the flour in it. Then gradually pour in the milk and bring to a boil over low heat, making sure there are no lumps. Separately, beat two egg whites into a thick foam and add them to the white sauce. Pour the sauce over the dish and bake in the oven at 200 degrees Celsius for one hour.
- 5
Step 5
5. That's it!