Preparation
1. First, salt the eggplant and let it rest for 30 minutes. Then, dry it thoroughly. Heat the oil in a pan. Now fry the slices on each side for about 30 seconds. Remove and drain on paper towels.
2. Now heat the oil in the pan again and fry the potato slices for 8-10 minutes, turning them several times.
3. Now heat a little oil in a pan and sauté the meat, onions, and garlic. Add the cherry tomatoes and chop them lightly. Season with bay leaves, cinnamon, salt, pepper, and nutmeg.
Sauté, stirring constantly, with the pan open, until all the liquid has evaporated. Remove the bay leaf and season again. Remove the pan from the heat and add 2 eggs.
4. Now melt the butter in a second saucepan. Sprinkle with flour and sauté briefly. Gradually pour in the milk and reduce until thickened, stirring constantly. Season with salt, pepper, and nutmeg to taste. Remove the pan from the heat and stir in a spoonful of cheese and the remaining eggs.
5. Next, grease a large, shallow baking dish with olive oil. Add half of the potatoes and eggplant. Season with salt, pepper, and nutmeg and sprinkle with a little cheese. Then, spread the ground beef mixture evenly over the top. Arrange the remaining potatoes and eggplant on top and drizzle with the sauce. Finally, sprinkle with cheese.
Bake the moussaka at 190°C (375°F) in a preheated oven using convection for 30-40 minutes. Done!
Preparation
1. First, salt the eggplant and let it rest for 30 minutes. Then, dry it thoroughly. Heat the oil in a pan. Now fry the slices on each side for about 30 seconds. Remove and drain on paper towels.
2. Now heat the oil in the pan again and fry the potato slices for 8-10 minutes, turning them several times.
3. Now heat a little oil in a pan and sauté the meat, onions, and garlic. Add the cherry tomatoes and chop them lightly. Season with bay leaves, cinnamon, salt, pepper, and nutmeg.
Sauté, stirring constantly, with the pan open, until all the liquid has evaporated. Remove the bay leaf and season again. Remove the pan from the heat and add 2 eggs.
4. Now melt the butter in a second saucepan. Sprinkle with flour and sauté briefly. Gradually pour in the milk and reduce until thickened, stirring constantly. Season with salt, pepper, and nutmeg to taste. Remove the pan from the heat and stir in a spoonful of cheese and the remaining eggs.
5. Next, grease a large, shallow baking dish with olive oil. Add half of the potatoes and eggplant. Season with salt, pepper, and nutmeg and sprinkle with a little cheese. Then, spread the ground beef mixture evenly over the top. Arrange the remaining potatoes and eggplant on top and drizzle with the sauce. Finally, sprinkle with cheese.
Bake the moussaka at 190°C (375°F) in a preheated oven using convection for 30-40 minutes. Done!
