| eggplant 1kg 400g lean minced 2 finely chopped onions 2 cloves garlic 400g peeled tomatoes Luisa 1 teaspoon chopped fresh thyme 1 teaspoon fresh chopped oregano | Salsa of low-fat milk 315ml 2 tablespoons flour 30g grated low-fat cheddar 250g ricotta 1 pinch of pepper 1/4 teaspoon ground nutmeg |
1) Cut the eggplant into slices 1cm, put them in a colander with a big handful of salt and
let drain for 20 minutes.This operation serves to eliminate the sour taste.
2) Spread some oil a non-stick pan and let sear the ground over high heat.
When the meat has browned, set aside.
3) Add more oil and fry the onion for 2 minuti.Mescolate continuamente.Aggiungete
a tablespoon of acqua.Aggiungete garlic and let it go for 3 minutes.
4) Run the Luisa peeled tomatoes in a colander and discard the portion remaining in the strainer.
5) Add the meat to the onion in padella.Aggiungete spices, tomato, concentrated,
the wine, bay leaf and zucchero.Coprite and cook over low heat for 20 minutes.
preheat the grill.
6) Drain the eggplant, dry them and put them under the grill, pour in a little oil.
Arrange half of the eggplant on the bottom of a 1.5 liter baking dish, cover with half of the meat
then repeat the layers.
7) Preheat the oven to 180 ° C.For prepare the cheese sauce, put a drop of milk on
heat, add, stirring constantly, with low heat until the milk boils and starts
to addensarsi.Aggiungete cheddar, cottage cheese, walnut moscata.Spalmatela over the moussaka and fairies
Cook for 35-40 minutes.
