Ingredients

5 eggplants

500 g beef mince

1 medium onion, finely chopped

2 garlic cloves, crushed

3-4 fresh tomatoes or canned peeled tomatoes

1 sprig of parsley, finely chopped

bay leaf

salt

pepper

100 ml olive oil

1 tablespoon Vegeta Gourmet Stock Powder

For Béchamel Sauce:

40 g butter

30 g plain flour

500 ml milk

1 tablespoon of grated Parmesan cheese

2 eggs, lightly beaten

salt

pepper

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 80 min

• 1 Slice eggplant, season with salt and leave to stand for a while. Rinse the eggplant slices with water and pat dry with a paper towel.
• 2 Arrange eggplant slices on a baking tray covered with aluminum foil and greased with olive oil. Bake in preheated oven at 200°C for a 15 minutes.
• 3 Sauté finely chopped onion in the olive oil until soft, then add beef mince. Add sliced tomatoes (or peeled tomatoes from tin), bay leaf, pepper, crushed garlic and Vegeta Gourmet Stock Powder. Simmer and add a litle water if neded.
• 4 When the meat becomes soft, add finely chopped parsley.
• 5 Béchamel Sauce: sauté the flour in the melted butter, only a few minutes, pour in cold milk and cook stirring for about 5 minutes. Add salt, pepper and parmesan cheese.
• 6 Let the Béchamel cool down a little, then stir in the eggs.
• 7 Arrange a layer of eggplants in a baking dish, spread half of sautéd meat over it, repeat with a layer of eggplant, top it with sautéd meat and end with the layer of eggplant. Cover with with béchamel sauce.
• 8 Bake the moussaka in the oven at 220°C up to 30 minutes.