The main part of the
- Eggplant — 2 pieces
- Mushrooms (mushrooms or any other) — 6—8 pieces
- Cheese (I have a mozzarella) — 150 g
- Salt, pepper, Provencal herbs, olive oil
- Minced meat — 200—300 g
- Tomatoes — 2—3 large pieces
- Paprika — 1—2 pieces
- Onion — 1 piece
- Tomato juice — 100 ml
- Salt, pepper, olive oil
- Milk — 1 liter
- Butter — 100 g
- Flour — 3—4 tablespoons
- Salt, nutmeg on the tip of a knife
Wash the vegetables and mushrooms. Eggplant and chop mushrooms into thin plates. Tomatoes and peppers cut into cubes, onions—half rings. Grate the cheese on a large grater.
Preheat a frying pan with olive oil. Sauté onion until translucent, add the minced meat, and 10 minutes later the tomatoes and bell peppers. Pour the tomato juice, cover the pan with a lid and simmer the filling about 15 minutes on medium heat. Salt, pepper and Provencal herbs add to taste.
In a skillet melt the butter, then FRY the flour until light golden brown. Gradually, small portions pour in milk, stirring constantly and breaking bread sauce future lumps. Season with salt, add the nutmeg and bring to the boil and sauce is ready!
First of all switch on the oven — 356 f. Then begin collecting the finest moussaka. At the bottom of the heat-resistant forms a little Beshamelja pour. Spread a layer of Eggplant, then a layer of mushrooms, then meat stuffing.Then Bechamel — it should cover all sectors as a whole. Repeat layer eggplant, mushrooms, beef, sauce … A final top layer-eggplant. A dish made with grated cheese, pour the remaining Beshamelem and send in an oven at about 1:00
If you are interested in a wholesome recipe without meat, can cook Mushrooms Pie