500 grams beef mince
2 eggplants
1 onion, chopped
1 tomato, chopped
4 tablespoons vegetable oil
1 teaspoon dried oregano
salt and pepper
1 bay leaf
1 tablespoon flour
2 tablespoons tomato paste
1 cup of red wine

50 grams butter
2 eggs
1 cup of milk
40 grams cheese

Makes 4 servings


1. Place the onion, oregano, bay leaf, and beef mince in a frying pan. Cook for 8 10 minutes. Stir frequently. Add pepper, salt, flour, tomato paste, tomatoes, and wine. Cook for 25 30 minutes.

2. Slice and salt the eggplants and leave for 10 12 minutes. Rinse and dry. Heat oil and fry the eggplant for several minutes on both sides.

3. Preheat oven to 180 C. Layer the bottom of an ovenproof dish with the eggplant. Top with meat sauce, then another layer of eggplant, meat sauce, and eggplant.

4. Melt the butter, add flour, combine well and blend in milk. Stir frequently and bring to boil. Add cheese and yolks. Whisk the whites and add to the sauce. Season with ground black pepper. Pour it over the moussaka and bake for 40 45 minutes.