Quick Moussaka with Parmesan
2 servings
30 minutes
Quick moussaka with parmesan is a refined blend of Mediterranean traditions and quick preparation. This version of the classic Greek dish retains its rich flavor while significantly saving time. Tender slices of eggplant, pre-treated with salt, are fried to a golden hue, revealing their softness and natural sweetness. A juicy meat sauce made from two types of minced meat, tomatoes, and wine vinegar enriches the dish with aromas, creating a harmonious texture. The composition is completed by spicy parmesan that forms an appetizing golden crust when baked. This moussaka is perfect for cozy family dinners and quick yet elegant European-style meals. Its rich flavor unfolds in every layer, providing true pleasure for connoisseurs of exquisite cuisine.
1
Clean the eggplants from the ends and slice them thinly lengthwise to make wide flat pieces. There's no need to peel the skin, but to avoid bitterness, place the slices in a bowl, sprinkle with salt, and let sit for 15-20 minutes. Once the eggplants release juice, gently squeeze them by hand and dry them in a separate dish.
- Eggplant: 2 pieces
- Salt: to taste
2
In a wide skillet, heat vegetable oil and fry each slice of eggplant on both sides until light brown. Fry in batches, placing the eggplants in a single layer each time.
- Eggplant: 2 pieces
- Vegetable oil: 20 ml
3
Transfer the cooked eggplants to a plate and set aside for a while.
- Eggplant: 2 pieces
4
In another pan, heat olive oil and sauté finely chopped onion and garlic, then add both minced meats (or prepared mixed mince) and fry. Then add the tomatoes (they should be peeled) along with two to three tablespoons of juice and a spoon of vinegar. Simmer the meat with the vegetables for about 5 minutes or until the excess liquid evaporates and the sauce thickens. It's better not to salt the sauce, as the eggplants are already salty enough.
- Olive oil: 20 ml
- Red onion: 1 head
- Garlic: 2 cloves
- Ground pork: 100 g
- Ground beef: 100 g
- Tomatoes in their own juice: 0.5 jar
- Red wine vinegar: 1 teaspoon
5
Preheat the oven to 200 degrees. In a heat-resistant dish, possibly ceramic, layer: eggplants, minced meat, then again eggplants and again minced meat. Each layer can also be lightly sprinkled with chopped parsley or cilantro. The last layer should be eggplants. Sprinkle the resulting 'lasagna' with parmesan on top and place it in the oven. Cook until a golden crust forms (about 7-10 minutes depending on the oven). Serve.
- Eggplant: 2 pieces
- Ground pork: 100 g
- Ground beef: 100 g
- Chopped parsley: 2 tablespoons
- Parmesan (Parmigiano Reggiano): 30 g
