MOUSSAKA

Materials prescription
 
• 2 pounds fresh eggplant
 
• 1 cup . tea cheese
 
• 1/2 cup . tea toast
 
• some olive oil
 
• a little salt For the meat sauce
 
• 750 grams . minced Beef
 
• 1 onion, chopped
 
• 2 cloves of garlic
 
• 800g . chopped tomatoes
 
• 1 bay leaf
 
• 1 stick cinnamon
 
• 1/4 cup . tea olive
 
• 1/3 cup . tea brandy
 
• 1 pinch sugar
 
• salt
 
• freshly ground pepper
 
For the béchamel sauce
 
• 150 grams . butter
 
• 150 grams . flour
 
• 1 1/2 liter of fresh milk
 
• 1 small onion
 
• 2 cloves
 
• 1/2 teaspoon nutmeg
 
• 2 eggs
 
• salt
 
• white pepper
 
Εxecution
 
For the meat sauce : In a wide pot , heat the olive oil and saute the minced spreading , without going stir then . Allow to cook well from every side to leave liquids with continuous stirring. After spending 8.7 add the chopped onion and garlic over and continue sautéing for 5-6 extra.Then add the brandy and add the remaining ingredients :bay leaves , cinnamon , sugar , tomatoes , salt and pepper. Allow cinnamon n ' flavor the sauce for 5 and subtract . Simmer the meat for about 20-25 until you drink all the fluids . Meanwhile wash , remove the stem and cut the eggplant into slices 1 cm thick The spread on trays , the sprinkle with a little olive oil and season with salt . Bake in preheated oven at 200 ° C for 10 .
 
Prepare the sauce :In small saucepan , heat the milk through putting the entire onion where we nailed the top 2 cloves. Do not boil , just warm . In saucepan , heat the butter has melted , add the flour , stirring with a whisk , lightly cooked , about 2-3. Little by little , always stirring with whisk , add milk ( remove the onion with the cloves) in baked flour with the butter. Add all the remaining ingredients : nutmeg , salt , pepper ( except the eggs ) . Continue to stir occasionally until the custard thickens (still over medium heat ) for about 08.07 . Then , after thickens , remove from the heat. One by one add the eggs stirring it with the wire with quick movements . Pour 2 tablespoons of the béchamel sauce and meat mix .
 
Setting : 1 Grease a fireproof dish oblong or oblong baking dish and sprinkle with breadcrumbs . Spread through half eggplant and sprinkle with ½ cheese . Spread over half the meat sauce , poured the remaining eggplant , sprinkle with remaining cheese and sprinkle with the remaining mince . Spread the cream on the moussaka and bake in preheated oven at resistances at 180 ° C, the bottom shelf for about 50, until well browned surface . Leave it to cool a bit (to cut ) and serve. Servings : 8 Preparation time : 40 minutes Cooking time : 50 minutes