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Mousakas The Greek original recipe
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Mousakas The Greek original recipe


To serve Mousakas you should make early so that once cooked, leave to stand hours in pan. If you serve immediately, there will be liquid enough. We then see the difference if you cut piece of hours later!

Ingredients for perfect Mousakas

1 cup white wine 100 grams of butter
breadcrumbs 1 onion
1 carrot 1 stick of celery
3 tablespoons extra virgin olive oil parsley
3 tomatoes, oregano
1 pound ground beef 3 aubergines
1 liter of sauce q.b. salt

Finely chop the onion, carrot, celery and parsley. Pour into a frying pan 3 tablespoons of olive oil and the chopped mixture, add the white wine, continue cooking over low heat for 15 minutes with pan covered. Peeled tomatoes and crush with a fork, add the vegetables and cook another 10 minutes. Add the minced meat, a pinch of cinnamon, mix well and cover again until cooked. Add the salt just cooked. Cut the eggplant into slices about 1 cm in height and grilled on a hot frying pan. Prepare the sauce (the recipe search on the site) butter a large baking pan, sprinkled with bread crumbs. Place in layers alternating slices of roasted eggplant and minced meat cooked with a sprinkle of oregano. Finish with a layer of eggplant. Pour the sauce to cover and, if desired, a light sprinkling of bread crumbs and some butter fiocchetti. Bake in preheated oven at 180/200 , to cook a mean temperature for at least 60 minutes and however until the sauce has formed a golden crust well. Serve hot, preferably with some red wine.

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