Moussaka

Steps

1. 1

   Peel the eggplants and slice into rounds. Sprinkle with salt and let drain in a colander for 1 hour. Rinse and pat dry with a clean towel.

2. 2

   Peel and slice the onion. Heat a bit of oil in a sauté pan and sauté the onion, then the ground beef. Salt, pepper, and stir to break up the meat.

3. 3

   Pour the crushed tomatoes into the pan. Add the cinnamon and grated nutmeg, stir, and cover. Simmer for 40 minutes on low heat, stirring regularly.

4. 4

   Fry the eggplant slices in another pan in the rest of the hot oil.

5. 5

   Preheat the oven to 180°C, oil a baking dish, and sprinkle the bottom with half of the breadcrumbs. Lay half the eggplants in the dish, cover with the meat sauce, sprinkle with half the grated cheese, and finish with a layer of eggplants. Top with the rest of the cheese and breadcrumbs.

6. 6

   Place in the oven and watch carefully. Once it starts to bubble, lower to 130°C and bake for about 1 hour.

7. 7

   Move the dish to the top of the oven, turn on the grill, and let brown for about 5 minutes, then serve.