Ingredients:
2 large eggplants
1 onions, chopped small
3 cloves garlic, crushed
Oil for frying
Salt (to taste)
Pepper (to taste)
Paprika (to taste)
0.5 kg mincemeat
250g tomato sauce
250 ml water
2 tsp sugar
1 tsp oregano
1 tsp dried basil
4 eggs
3 tbsp flour
Method:
Slice eggplants into thin disks, salt and leave to drain for 30 mins
In a large saucepan saute onions and garlic until golden
Add mincemeat and cook its all changes colour
Season and simmer for a few minutes
In a separate pan cook tomato sauce, water, sugar, oregano and basil until bubbling and leave simmering
In a third frying pan add a tbsp oil and fry up all the eggplant disks
Finally, construct your moussaka: Layer of eggplants, layer of meat mixture, layer of tomato sauce, layer of eggplant, layer of meat sauce, layer of eggplants. (You can layer it differently but remember to finish with eggplant.)
Cook at 350 for 45 minutes
Meanwhile prepare you egg and flour mixture by mixing them together
Remove moussaka oven, add egg/flour mixture
Bake for another 10 minutes or as needed