Moussaka

Ingredients

• Crushed Tomatoes in Their Own Juice 30 oz
• Dried cranberries with sugar 0 oz
• Olive Oil 4 spoons
• Cayenne Pepper 1 tablespoon
• Pork Mince 15 oz
• Ground Cinnamon ½ spoons
• Grated Ginger Root ¼ spoons
• Ground clove ¼ spoons
• Garlic 6 cloves
• Onion 2 heads
• Orange Bell Peppers 1 piece
• Red Grape Juice 5 fl oz
• Vegetable Oil 10 fl oz
• Eggplants 25 oz
• Potato 15 oz
• Butter 5 oz
• Wheat Flour 5 oz
• Milk 10 fl oz
• Bay leaf 1 piece
• Ground Nutmeg to taste
• Whole egg 3 pieces
• Natural Yogurt 5 fl oz
• Salt to taste
• Grated Pecorino Pepato Cheese 5 oz
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Blend the tomatoes into a puree. Soak the dried currants in a small amount of boiling water for half an hour. Then, drain and dry them.

Step 2

Heat a tablespoon of olive oil in a skillet, add the minced meat, cayenne pepper, cinnamon, ginger, cloves, salt, and pepper, and sauté while stirring for five minutes. Then transfer the meat to a sieve set over a bowl to let the juices drain. Also, pour out any excess liquid from the skillet, then add the remaining olive oil, minced garlic, and red pepper (previously charred and peeled of skin and seeds), along with finely chopped onion. Sauté for ten minutes. Next, pour in the wine and cook, stirring, for ten minutes until it evaporates.

Step 3

Add the tomatoes, currants, and minced meat. Stir and cook over medium heat for half an hour, until the sauce thickens.

Step 4

Slice the eggplants into rings about one millimeter thick and fry them in batches in vegetable oil until golden brown on both sides. Drain on paper towels. Fry the sliced potatoes in the same way until tender.

Step 5

Make the béchamel sauce: In a saucepan over medium heat, melt the butter and warm it for a couple of minutes while stirring. Add the flour, then gradually pour in the milk while continuously stirring. Add the bay leaf and cook for fifteen minutes. Season with salt, pepper, and nutmeg, then remove the bay leaf. Let it cool for five minutes. In a separate bowl, whisk together the yogurt and egg yolks.

Step 6

Preheat the oven to 390°F. Layer the bottom of a baking dish with potato slices, seasoning them with salt and pepper. On top, add slices of eggplant, also seasoned with salt and pepper. Cover with a meat sauce. Then pour béchamel sauce over the meat and smooth the surface. Sprinkle with Parmesan cheese and bake for forty to forty-five minutes.