Quick Moussaka with Parmesan
Main Dishes • European
Description
You can add any spices to the meat mixture for more aroma — dried herbs, white pepper, etc.
Ingredients
- Eggplants 2 pieces
- Pork Mince 5 oz
- Veal Mince 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 0 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 390°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.
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