Moussaka

For the moussaka recipe, first wash and slice the eggplants (melanzani), salt them on both sides and let them steep in water for about 15 minutes.

In the meantime, peel the potatoes, also cut them into slices and let them cook in salted water for about 15 minutes, just covered. Now dab the water from the melanzani with kitchen roll and then fry them in a little olive oil on both sides.

Fry the minced meat in a pan together with the finely chopped shallot and garlic. Stir in the tomato paste and deglaze with sherry vinegar. Add the tomatoes with juice and coarsely chop with a frying fork. Add spices and let reduce for a few minutes. Add salt, pepper and sugar to taste and season if necessary.Remove the pot from the heat, stir in 1 tablespoon of flour and then quickly fold in 1 egg.

For the béchamel sauce, first melt butter in a saucepan, sweat 90 g flour in it and add milk, stirring constantly to avoid lumps. Let it boil down a little. Season to taste with salt, pepper and nutmeg and then stir in the grated Parmesan. Just before using, quickly stir in the 2 remaining eggs.

Now, in a greased baking dish, first place a layer of melanzan slices and then spread all the meat sauce on top. Cover with the cooked potato slices and add some béchamel sauce on top. Finish with the melanzani as the last layer. Pour the remaining béchamel sauce over the

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