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Mousaka

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Ingredients for 8 servings:

500gr-minced lamb

250gr-minced veal

1 kg large potatoes

2-large eggplants

1 medium chopped onion

2 cloves garlic minced

1-cup olive oil

1-teaspoon sugar

1-cup vegetable stock

1-can 500ml crushed plum tomatoes

2-tablespoons chopped flat leaf parsley

1-teaspoon nutmeg

2 springs of basil

10 allspice seeds

½-cup breadcrumbs

2-fresh eggs

Salt  and fresh ground pepper

 Béchamel sauce

3-cups hot milk

1-cup all purpose flour

½-butter

3 eggs and one yolk

Preparation method:

Clean, rinse, dry and slice eggplants. Spread coarse salt over the slices and keep in a colander for 30’minutes to drain bitterness.

Peel and slice potato lengthwise and keep in cold water with spoon of white vinegar or lemon juice.

Rinse eggplants, dry with absorbent paper and fry lightly and line them on absorbent paper.

Do the same for the sliced potatoes.

Sauté onion and garlic until wilted, add minced meat and allspice seeds mix and sauté for 5’ minutes.

Add crushed tomatoes, sugar, salt and pepper, cover and simmer for 30’minutes and until liquid is reduced.

Remove from the heat and set sauce on the side to cool.

Beat lightly the eggs and add in the sauce, stirring constantly 

Butter lightly a 24x36 Pyrex dish, spread some breadcrumbs and line one layer of fried potatoes, topped with meat sauce and spread some grated cheese.

Then a layer of the fried eggplants, some breadcrumbs

Repeat the same whatever is left potatoes or eggplants and meat sauce.

Add the béchamel sauce on top dust with little nutmeg and bake in the oven for 45 minutes 190ºc- 375ºf. let stand for 15 minutes and serve.

Accompanied with green salad