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Musaka classic

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6 servings
1 hour 30 min

Vegetable oil - 2 tbsp, Wheat flour - 30 g, Butter - 40 gr, Milk - 400 ml, Hard cheese - 50 gr, Eggs - 2 pcs., Salt - to taste, Nutmeg - to taste, Eggplant - 2 pcs., Tomatoes - 2 pcs., Ground beef - 450 g, Potatoes - 3 pcs., Onions - 1 pc., Ground cinnamon - 0.25 tsp, Salt - to taste, Ground black pepper - to taste, Parsley - 5 g, White wine - 80 ml

How to make Musaka classic? Prepare the necessary ingredients. Minced meat can be from beef, veal, lamb, as well as any other taste.

Peel the bulb onions, cut into small cubes.

Wash the parsley, dry, finely cut.

Lower the tomatoes into boiling water for 1 minute to remove the skin. Grate the tomatoes into mash.

Fry the onions in a frying pan with a small amount of vegetable oil until half cooked.

Put the mince in the pan. Fry the minced meat until discolourated, often stirring and kneading the meat lumps. Add tomato puree, wine to the mince, mix. Simmer with the lid open for 10 minutes. Instead of wine, you can take regular water or meat broth (keep in mind that the taste of the dish will change a little from this).

Add the parsley, cinnamon, black ground pepper, salt, mix.

Simmer until the liquid evaporates completely.

Wash the eggplant, dry, cut with plates, salt. Leave the aubergines for 20 minutes to leave the bitterness. Then rinse and dry with wipes.

In a pan of vegetable oil, fry the aubergines on both sides until rosy.

Peel the potatoes, cut into thin circles.

Put circles of potatoes in a baking dish, salt. I have a shape size of 27 * 17 cm.

Lay out a layer of eggplant.

Spread the mince over the eggplants, compact it a little.

Spread out the remaining aubergines.

Prepare the ingredients needed to make the sauce.

Grate the cheese on a fine grater.

Whisk the eggs until smooth.

In a pan, melt the butter, add the flour, mix well.

Fry the flour with constant stirring until golden brown.

Remove warm milk from the heat, pour in warm milk gradually in a thin stream, actively stirring the mass so that lumps of flour do not form.

Stir the sauce until completely combined.

Slowly bring the sauce to a boil. Add nutmeg, salt, stir. When adding salt, you need to take into account the salinity of the cheese.

Lay out the grated cheese, stir. Bring the sauce to a complete dissolution of the cheese and a little thickening. Leave the sauce to cool until warm. To speed up the process, you can transfer it to another container.

Add the beaten eggs to the sauce, mix well.

Pour the laid layers over the cooked sauce.

Bake the musaka in advance (10-20 minutes) preheated to 180 degrees oven for 40 minutes. If the top browns prematurely, you can cover the musaka with foil. Time and temperature are approximately, focus on your oven.

Cut the finished casserole into pieces, garnish with fresh herbs and serve. Enjoy your meal!