Quick Moussaka with Parmesan

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can add any spices to the meat mixture for more aroma — dried herbs, white pepper, etc.

Ingredients

Eggplants - 2 pieces
Pork Mince - 3.5 oz
Veal Mince - 3.5 oz
Garlic - 2 cloves
Salt - to taste
Olive Oil - 0 fl oz
Vegetable Oil - 0 fl oz
Red Wine Vinegar - 1 teaspoon
Crushed Tomatoes in Their Own Juice - ½ can
Parmesan Cheese - 1.1 oz
Chopped Sage Leaves - 2 tablespoons
Spanish onions - 1 head

Step by Step guide

Step 1

Peel the ends off the eggplants and slice them thinly lengthwise to create wide flat pieces. There is no need to peel the skin, but to avoid bitterness, place the slices in a bowl, sprinkle with salt, and let sit for about 15–20 minutes. Once the eggplants release juice, gently squeeze them by hand and dry in a separate dish.

Step 2

In a large skillet, heat the vegetable oil and fry each slice of eggplant on both sides until light brown. Fry in batches, placing the eggplants in a single layer each time.

Step 3

Transfer the cooked eggplants to a plate and set aside.

Step 4

In another skillet, heat the olive oil and sauté the finely chopped onion and garlic, then add both types of mince (or a pre-mixed mince) and fry. Next, add the tomatoes (they should be peeled) along with two to three tablespoons of juice and a spoonful of vinegar. Simmer the meat with the vegetables for about 5 minutes or until excess liquid evaporates and the sauce thickens. It's better not to add salt to the sauce, as the eggplants are already salty enough.

Step 5

Preheat the oven to 392°F. In a heatproof dish, preferably ceramic, layer the ingredients: eggplants, mince, then eggplants again, and then mince again. Each layer can also be lightly sprinkled with chopped parsley or cilantro. The last layer should be eggplants. Sprinkle the top with Parmesan and place in the oven. Bake until a golden crust forms (about 7–10 minutes depending on the oven). Serve.