quantèbbona I say the " Moussaka "???? No I do not say, I leave you to discover.
For those not familiar is a greek dish made with eggplant, but not limited to, a relative of our local "Parmigiana" and how she really "little diet", but so good !!!!!
The process of prepazione is actually a little Lunghin, but I assure you that in the end it will be worth it.
Get: 1 / 2 kg of minced beef, 750 grams of potatoes, 3 eggs, 759 gr of large eggplant, 500 grams of milk, 1 chopped onion, 200 grams of grated parmesan cheese , 1 stick of cinnamon, 500 g ripe tomatoes, extra virgin olive oil for frying, or if you prefer, 100 grams of butter, 4 tablespoons semolina, salt, pepper .
Cut potatoes and eggplant slices, put them in salt to remove the bitterness (arrange the slices of eggplant in a colander and sprinkle with salt, put a weight on top and leave it for about an hour so that the water Scoleri that, take away the bitter taste).
Meanwhile Brown the onion in hot oil, add in the minced meat, after a few minutes the tomatoes, cinnamon, salt and pepper cook on low heat for about 15-20 minutes.
In another pan heat the butter, add in the semolina and fry a few minutes. Beat the eggs with the milk quickly and incorporated into the meal, when the mixture curdles, remove from heat and add half the cheese.
Fry the slices of eggplant, potatoes and put those to rest on a piece of blotting paper, and alternate Meanwhile, grease a baking dish a layer of potatoes and an eggplant, all minced meat (from which you previously removed the cinnamon stick), another layer of potatoes and an eggplant last. Sprinkle each layer with grated Parmesan. Above all, pour in the semolina and even a sprinkling of cheese and bake in preheated oven at a temperature of 180 degrees for about 40 minutes .
If you try it and I do not blame me, leave a comment please!
Faith
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