Creamy Moussaka with delicious seasoned minced meat

• Collect all ingredients.
  

Minced meat sauce

• Crush the 2 cloves garlic with the side of a knife and chop finely.
  2 cloves garlic
  
• Cut the 150 grams onion into very small pieces, dry your tears and continue to the next step.
  150 grams onion
  
• Heat 1 tablespoon olive oil in a frying pan, add the garlic and fry for about 1 minute at medium temperature.
  1 tablespoon olive oil
  
• Add the onions and 2 bay leaves to the skillets and fry for about 10-15 minutes until translucent.
  2 bay leaves
  

Moussaka

• Cut the 2 eggplants lengthwise into slices of about ½ cm. Place the slices on a plate lined with kitchen paper. Sprinkle both sides of the eggplant with (sea) salt.
  2 eggplants
  
• Leave it like this for at least 15 minutes. This ensures that the moisture is drawn out of the eggplant and the moussaka does not become soggy. The drops of moisture become visible after a few minutes.
  

Minced meat sauce

• Add the 500 grams minced meat to the frying pan and loosen the minced meat. Season with 1 tablespoon Worcestershire sauce and salt and pepper.
  500 grams minced meat, 1 tablespoon Worcestershire sauce
  
• Put the 4 cloves in the mortar and grind it finely. Add the2½ teaspoons cinnamon and ½ teaspoon nutmeg and mix through the cloves.
  4 cloves, 2½ teaspoons cinnamon, ½ teaspoon nutmeg
  
• It's time to start making the minced meat sauce from the minced meat. Add the 70 grams tomato paste and 250 ml white wine and let it simmer for 5 minutes. Then add the 400 grams peeled tomatoes, 3 teaspoons oregano and the spice mix. Remove the bay leaves from the pan. Let this simmer while you make the Mornay sauce.
  400 grams peeled tomatoes, 250 ml white wine, 70 grams tomato paste, 3 teaspoons oregano
  

Mornaysaus

• The basis of the Mornay sauce is béchamel sauce. You can find the recipe for 1 liter béchamel sauce here: https://didyoutasteit.com/en/sauce/bechamel-sauce/
  
• Grate the 50 grams Parmigiano Reggiano.
  
• Add to the béchamel sauce the 1 teaspoon nutmeg, grated parmesan cheese and the 2 egg yolks. Mix well with the sauce with a whisk.
  1 liter béchamel sauce, 50 grams Parmigiano Reggiano, 2 egg yolks, 1 teaspoon nutmeg
  

Moussaka

• Dab the drippings off the eggplant with kitchen roll. Wash the eggplant under the tap and pat dry again.
• Fry the eggplants in a dry frying pan for about 1½ minutes per side until the eggplant starts to brown. You can optionally put olive oil in the pan, but watch out with this because the eggplant absorbs everything.
  
• Grease the baking dish with a little butter.
  
• Divide two ladles of béchamel sauce over the bottom of the baking dish.
  
• Place about ⅓ of the 600 grams potato slices on the béchamel sauce so that the bottom is completely covered with potato.
  600 grams potato slices
  
• Spoon the minced meat sauce over the potato slices, spread the sauce with the back of a spoon over the entire baking dish, it is best to press it down a bit.
  
• Place the eggplant slices on top of the meat sauce. Turn them over and over so that the entire dish is covered.
  2 eggplants
  
• Place the rest of the potato slices on top of the eggplant.
  600 grams potato slices
  
• Pour the béchamel sauce over the baking dish and spread evenly.
  
• Sprinkle the baking dish with 200 grams slightly spicy grated cheese.
  200 grams slightly spicy grated cheese
  
• The different layers remain clearly visible.
  
• Preheat the oven to 180 ℃ and cook the moussaka for 45 minutes.
  
• As we say in Dutch: Eet smakelijk!
  

Did you taste it?

• Most of the flavor in this dish is in the minced meat sauce, so make sure you taste and season the sauce well.