Mousaka – simple version

I had eggplant and minced meat, so I wanted to move to Greece for a while. It is true that this is not a real version of mousaki, but a simplified and equally delicious.

I gave up béchamel sauce in favor of various cheeses, but it came out equally delicious, and calorific.


for 4-6 people

  • 500g minced meat, lamb or beef (optional pork)
  • 2 eggplants
  • 1 onion
  • 2 garlic cloves
  • 1 large tomato
  • 300g tomato passata
  • 300g cheese mix (cheddar, feta, parmesan)
  • 1 teaspoon basil
  • salt and pepper
  • olive oil
  • parsley

You give some olive oil in a frying pan. Cut the eggplant into thin, round slices. You fry on each side until tender. You can cut salt and let it rest for a few minutes and dry it.

After frying put half into an ovenproof dish.

Place the oil in the pan. Add finely chopped onion and garlic. Fry for a while.

Add minced meat and fry for a few minutes. Mix.

Sprinkle with basil, salt and pepper. Add tomato passate. Stew for 5-8 minutes. Finally, add the chopped parsley.

Place the whole in a dish, covering the eggplant. 

On top, lay slices of tomato, and then the remaining eggplant. Sprinkle the whole with a cheese mixture.

Bake for 30 minutes at 170st C. Turn off and cool before serving about 5 – 10 minutes. Serve with green lettuce.

Bon Appetit!

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