Moussaka – Melanzane Meat Casserole

Cut the melanzane unpeeled lengthwise into slices about 5 mm thick, sprinkle with salt and pull for thirty min. Dry with kitchen roll. Oil a baking tray, place the melanzane on it and brush with oil. Place in the middle of the 200 o hot stove and roast for twenty minutes. Turn once in between to the other side.

Chop the onion, garlic and parsley. Dip the tomatoes briefly in boiling water, peel, remove the seeds and chop.

Heat the remaining oil in a pan and sauté the onion and garlic until translucent. Add minced meat and roast, turning occasionally. Add the parsley, diced tomatoes and tomato puree and pour over the wine. Season with cinnamon, pepper, salt and sugar and simmer on low heat for about thirty minutes.

Season the béchamel with salt, pepper and nutmeg and fold in half of the Parmesan.

Fill an ovenproof dish in layers with slices of melanzane and meat, finishing with melanzane. Spread the sauce evenly over the top and sprinkle the remaining cheese on top. Put in the middle of the oven at 180 o and bake for about 40 min.

Take out the give and stand ten min.

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