Moussaka with potatoes and eggplant

Step-by-step cooking

1. Step 1:

   

   How to make moussaka with potatoes and eggplants? Prepare the products. Minced meat is traditionally taken from mutton, but you can take any one you like or have available. I have minced veal. Wash and dry the vegetables, peel the potatoes.

2. Step 2:

   

   Cut the eggplant lengthwise into plates about 1 cm thick. Add salt and leave for 15 minutes until they release the juice. Drain the resulting liquid, rinse the eggplants and dry them with paper towels. In this way you will remove the bitterness from them.

3. Step 3:

   

   Preheat a frying pan over medium heat, pour oil on it for frying. Fry the eggplant on both sides until golden. Fry them in portions, adding oil after each.

4. Step 4:

   

   Finely chop the garlic.

5. Step 5:

   

   In another frying pan, also heat the vegetable oil. Fry the garlic on it for about 1 minute.

6. Step 6:

   

   Add minced meat to the pan. Fry, breaking lumps, for 15 minutes. At the end, add salt, pepper and mix.

7. Step 7:

   

   Cut the potatoes into circles.

8. Step 8:

   

   Cut tomatoes into circles as well.

10. Step 9:

    

    Grate the cheese on a coarse grater. Any cheese for this dish is suitable — hard, semi-hard, soft, like mozzarella. The main thing is that it is delicious, high-quality, without milk fat substitutes and melts well.

11. Step 10:

    

    In a baking dish, lay out the potato slices overlap. Spread half of the minced meat on top.

12. Step 11:

    

    Sprinkle the meat with half of the cheese.

13. Step 12:

    

    Pour some tomato juice over the minced meat. Repeat the layers of minced meat and cheese. Pour over the remaining tomato juice. If there is no tomato juice, but there is a jar of tomato paste, you can make tomato juice yourself: just dilute the tomato paste with clean drinking water in the proportion of 1:2. That is, take 200 ml of water for 100 g of tomato paste.

14. Step 13:

    

    Place the eggplant plates beautifully on top so that they completely cover the top layer.

15. Step 14:

    

    Place the tomato slices on the eggplant. If desired, the top can also be sprinkled with grated cheese. Bake the moussaka for about 25 minutes at 190 ° C.

16. Step 15:

    

    Decorate the finished moussaka with herbs, cut into portions and serve to the table. Bon appetit!