- 3 – 4 eggplants (number of people eating dictated number)
- 300 – 400 g minced meat (beef, young lamb or pork)
- 2 onions (or red)
- 3 – 4 garlic cloves (reduce or exclude if you don’t like)
- 4 – 5 tomatoes
- plenty of parsley
- salt and pepper
- 2 – 3 eggs (or just egg whites if you’re in restriction)
Cut eggplants into slices, not too thin, salt them to get out of bitterness, then grill them (if you are in a restriction) or put them in a ground flax, then into whisked egg yolks (keep egg whites for the end). Fry chopped onion and garlic with the addition of water, add minced meat, salt, pepper, chopped tomatoes and when saute all add chopped parsley and other spice per taste such as curry, cumin, ginger… Grease baking dish and arrange thermally processed eggplants, then layer of meat with tomatoes, again eggplants, once more meat and finish with eggplants. Sprinkle with olive oil and pour whisked egg whites (or whole eggs) over moussaka. Put in well heated oven on 250 degrees for ten minutes, then reduce temperature on 220 degrees and bake until the liquid evaporates (if there is any), or until the moussaka become golden brown.
If you’re in restriction just grill eggplants and use only egg whites to finish moussaka.