אתם מכינים מוסקה לא נכון! (בו טיטלי מתפרצת על בלוק בשר טחון)

מצרכים

• 500 g minced lamb or beef
• 2 large aubergines cut into 1 cm slices
• 500 g potatoes, peeled and cut into 1 cm slices
• 1 large onion, finely chopped
• 400 g can of chopped tomatoes
• 1 cup dry white wine
• ½ cup breadcrumbs + some for sprinkling on the moussaka
• ½ tsp cinnamon
• Big pinch of sugar
• Large bunch of fresh parsley, chopped.
• Olive oil
• Salt
• Pepper
• For the TOPPING
• 750 ml milk
• 60 g butter
• 60 g plain flour
• 1 beaten egg
• 2 tsp grated hard sheep cheese + some for sprinkling on the moussaka
• 2 tsp lemon juice
• ½ tsp sugar
• Big pinch of nutmeg
• Salt
• Pepper

אופן ההכנה

1. Place the sliced aubergines in a bowl and cover with water. Add 1 tbsp of salt and leave to soak for 20 minutes.
2. Heat 2 tbsp of olive oil in a pan. Add the onion and sauté until translucent.
3. Add the minced meat and cook until browned.
4. Add the tomatoes, wine, cinnamon and sugar. Season well. Add the parsley, mix well, bring to the boil and simmer for 10 minutes. Remove from the heat and mix in the breadcrumbs.
5. Remove the aubergine slices from the water and pat dry.
6. Place some olive oil in a pan, heat and fry the aubergines on both sides. Fry the aubergines in batches and keep topping up the oil as you cook.
7. Next, fry the potato slices in olive oil until nicely browned.
8. Take a large baking dish and line the bottom with the potatoes. Add half the meat mixture and smooth over. Add the aubergine slices then top off with the remaining meat mixture.
9. Prepare the topping: Heat the milk, butter and flour in a pan. Whisk it while it comes to the boil.
10. Stir in the beaten egg then add the sugar, nutmeg, lemon juice and cheese. Season well and stir.
11. Pour the sauce onto the moussaka and sprinkle on some more cheese and breadcrumbs.
12. Bake at 165°C fan oven for 45-60 minutes until the topping is golden brown.
13. Leave to rest for 10 minutes bef