½ kilo minced
teacup olive oil
2 chopped onions
1 garlic clove
1 bay leaf
Oil for frying
½ teacup grated Parmesan
2-3 cups Bechamel sauce
Salt & Pepper
Heat the cup of oil in a pot
and saute the onions (chopped) in it.
Add the minced meat and continue to saute for 10 minutes. Add the tomatoes,
the bay leaf, the garlic clove, the salt and pepper and allow the mixture to
boil for about one hour.
Wash the eggplants and trim off their stems.
Cut them in round slices and
then let them soak in salted water for approximately one hour. Drain their
slices, coat them with flour and fry them in very hot oil (for a lighter
version, cook the slices in the oven for 15', in 200C degrees).
In a pan, place a layer of
eggplants' slices, salt and pepper and a layer of the minced meat mixture.
Add another layer of eggplants and minced meat mixture.
Pour the bechamel sauce over
the last layer.Sprinkle with the grated Parmesan cheese and bake at a high
temperature for about 2 5 minutes.
Take out the "moussaka" and
cut it in square pieces.