Musaka

For the musaka, clean and slice the eggplants, salt them and put them in a colander.

Sauté the mince with oil and finely chopped onions and extinguish with white wine – then add the tomatoes and season with salt and pepper. Let the liquid evaporate on low heat.

At the same time, fry the eggplants in a pan with oil and sprinkle with hard cheese. Now, one by one, place the individual layers, i.e. eggplant, minced meat and the béchamel sauce, in a baking dish, sprinkle with cheese and place in the oven for about 30 minutes until the top layer of the musaka turns brown.

Related Recipes:

Eggs on Herbs TomatoesFor the eggs on herbed tomatoes, put the rice in boiling salted water and cook over low heat for about 30... Stuffed Kohlrabi in Tomato Ragout with Buttered PotatoKohlrabi: Remove the large leaves from the kohlrabi and cut the kohlrabi in half. Hollow out both halves and... Sheep Cheese Eggplant CreamPreheat the oven to 180 °C. Wash the eggplants, cut them in half lengthwise and place them on a baking tray... Roast Chicken in Roman PotSeason the chicken with salt and pepper, brush with melted butter and place tightly place them close together... Potato Stew with Mussels and Monkfish1. carefully rinse and brush the mussels. Remove the beard and discard the open or damaged mussels. Drain the... Antje’s Oven SecretFinely grate the “overaged” Gouda, coarsely grate the “medium-aged”. Drain the... Zucchini and Tomato QuicheSift the flour onto the work surface and make a well in the center. Add the egg, the egg yolk and the salt... Pasta Bake BologneseFor the pasta bake Bolognese, peel the onion and carrots. Cut both into small cubes. Heat olive oil in a... Pumpkin Pasta on Basil SaucePrepare egg, flour, water and oil to a smooth dough, season with nutmeg and iodized salt, cover with cling... Seafood PaellaPeel and chop the onion and garlic. Halve the bell pepper, remove the core and cut the flesh into lozenges...