"Small recipe book of traditional cuisine"

Moussakà

Ingredients

½ Kg of Courgettes

1 Kg of Aubergines

1 Kg of potatoes

1 Kg of minced meat

1 cup of oil

2 onions

2 glasses of red wine

1-2 spoons of tomato sauce

3 eggs

1 cup of grated cheese

salt, pepper

grated bread

For the cream

8 spoons of flour

4 spoons of butter

2 litres of milk

salt, pepper

nutmeg

Preparation

Start browning the onions, finely sliced with the oil and the meat, pour the wine, then add the tomato sauce diluted with some water until cooked.

Mix the eggs with the cheese and the grated bread. In the meantime fry the courgettes, the eggplants and the potatoes, all cut in large slices (to make a lighter moussaka you can cook them in the oven and not fry them. You can also use or only eggplants or only courgettes).

We butter a large pan, we add the grated bread and we start making a layer of potatoes, a layer of filling, a layer of courgettes, a layer of filling, a layer of eggplants and one of filling.

We prepare the cream with butter, flour and milk, finally we pour the wiped eggs, the salt, the pepper and the nutmeg.

We cover all the layer with the cream, we cover it with grated cheese and then in the oven until brown.

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