Греческая мусака_Greek Moussaka

Для Мусаки: 2 средних баклажана, 2 средних картофеля, 600 г фарша (я использовала говядину и телятину), ½ большой луковицы, 3 зубчика чеснока, 1 баночка (400 г) измельченных помидоров, свежая петрушка, сухой базилик, орегано, соль, черный перец, ½ стакана красного вина, 1 яйцо. Для соуса бешамель: 60 г сливочного масла, 1/3 стакана муки, 2 стакана молока, соль, ½ ч. ложки молотого мускатного ореха, 1/3 стакана тертого сыра Пармезан.
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For Moussaka: 2 medium eggplants, 2 medium potatoes, 20 oz. ground meat (I used beef and veal), ½ large onion, 3 cloves garlic, 1 (14 oz.) can crushed tomatoes, fresh parsley, dry basil, oregano, salt, black pepper, ½ cup red wine, 1 egg. For Béchamel Sauce: 1/3 cup unsalted butter, 1/3 cup flour, 2 cups milk, salt, ½ teaspoon ground nutmeg, 1/3 cup grated Parmesan cheese.
1) Peel eggplants partially and cut them into slices ¼ inch thick. Sprinkle with salt, set aside for 30 minutes to draw out the moisture. Rinse under the cold water. Dry with paper towel squeezing out extra moisture. Add some olive oil to the preheated skillet. Fry eggplant slices on both sides over high heat until lightly browned. Arrange slices on paper towel to soak up extra oil.
2) Cut potato into slices ¼ inch thick. Bring a pot of salted water to a boil and add the potato slices. Boil for 5 minutes, drain, and rinse with cold water to prevent further cooking.
3) Meat sauce. Finely chop onion and garlic. Add some olive oil into the preheated large skillet. Add onion and garlic and sauté till golden browned. Start adding ground meat. Frequently mixing, continue sautéing meat until it turns brown and no traces of pink color remain. Add crushed tomatoes, wine and all the seasonings. Stir to combine. Bring to a boil, reduce the heat to low, and simmer for about 30 minutes or until all liquid is evaporated. If necessary add pinch of bread crumbs to make sure almost all of the liquid is absorbed. This is important or the whole dish will be too watery. Allow the sauce to cool, and then stir in beaten egg.
4) How to prepare the béchamel sauce – https://www.youtube.com/watch?v=9P2k9sooqqk.
5) Baking: Grease the bottom of oven proof dish with olive oil and sprinkle a thin layer of bread crumbs. Arrange a layer of slightly overlapping potatoes slices, sprinkle some salt to taste. Add a layer of eggplant slices, slightly overlapping them. Spread the meat sauce on top. Add another layer of eggplant slices, sprinkle with chopped parsley. Top with the béchamel sauce. Preheat the oven to 350F / 180C and bake, uncovered, for 1 hour. Allow moussaka to sit for 20 min before serving.

Видео Греческая мусака_Greek Moussaka канала Готовьте дома с нами Let's cook at home together