Very Testy Moussaka Recipe:

3. At the same time, the scatter of 1.5 kg of finely sliced ​​eggplant salt and set aside for 15 minutes. Rinse and pat dry with paper towels, then brush eggplant lightly with olive oil and cook in batches large, non-stick fry pan over low heat until golden.

4. Moussaka assemble, place 1/3 eggplant slices in the bottom 22cm oven dish in the oven. Top 1/3 of cheese and half the meat sauce.

5. Continue layering, finishing layer of cheese. Put in the oven and cook for 35 minutes or until cheese is golden.

Moussaka version of the coat, there is deposited. Instead, it is made of fried eggplants, green peppers, tomatoes, onions and ground beef, and it is usually served in spiced yoghurt and pilaf. Serbian and Bulgarian Moussaka recipe uses potatoes instead of eggplant and minced pork instead of lamb and the top layer of yogurt is mixed with raw eggs and flour. The Arab world, Moussaka is cooked salad made up primarily of tomatoes and eggplant caponata, like Italian, and it is usually served cold mezze dish.