Eggplant Mussaca

mussacaalberginia

First will cut the eggplant into slices, from end to end and quite thin. We spend the eggplant in flour and fry in a pan with oil, trying browned. Frying and reserving until ready to use.

In another pan with a part oil and a butter, add onion and garlic, all finely chopped. Add the meat and when it begins to brown put two tablespoons of tomato. After a while, remove from the heat.

Then, in a slightly high try and suitable for the oven, put a layer of eggplant (which no gaps) and other of meat. Then put another layer of eggplant with different direction to those of the first layer and over the remaining meat.

On the last layer sprinkle a little parmesan cheese and pour the bechamel sauce. Cover with the other cheese and bake at 200 degrees making sure the oven is on fire up and down and ultimately left gratin.

On the last layer sprinkle a little parmesan cheese and pour the bechamel sauce. Cover with the other cheese and bake at 200 degrees making sure the oven is on fire up and down and ultimately left gratin.