Moussaka with Potato Layer
80% автентично · Greek-inspired
A variation of moussaka that incorporates a layer of thinly sliced potatoes at the bottom of the baking dish, adding a different texture and heartiness to the classic eggplant and meat layers.
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Съставки
- Potatoes500 g
- Eggplant1 kg
- Ground Lamb500 g
- Onions2 medium
- Garlic3 cloves
- Canned Crushed Tomatoes400 g
- Red Wine100 ml
- Cinnamon1/2 tsp
- Eggs3 large
- Milk200 ml
- Parmesan Cheese50 g
- Olive Oilfor cooking
- Saltto taste
- Black Pepperto taste
Стъпки
- 1
Peel and thinly slice potatoes. Layer them in the bottom of a greased baking dish. Bake at 180°C for 20 minutes until slightly tender.
- 2
Slice eggplants, salt, let sit, rinse, pat dry, and fry until golden. Drain on paper towels.
- 3
Sauté chopped onions and minced garlic in olive oil. Add ground lamb and cook until browned. Drain fat.
- 4
Stir in crushed tomatoes, red wine, cinnamon, salt, and pepper. Simmer for 20 minutes.
- 5
Layer the fried eggplant slices over the potato layer. Spread the meat sauce evenly on top of the eggplant.
- 6
Whisk together eggs, milk, grated Parmesan cheese, salt, and pepper for the topping. Pour over the meat sauce.
- 7
Bake in a preheated oven at 180°C (350°F) for 50-60 minutes, until the topping is set and golden brown.
