Moussaka with meat ragout
and eggplants
Ingredients:
2 Meat ragout Bolognese (2 x 200 g)
Vegeta
black pepper
salt
6-7 medium-sized potatoes
1 eggplant
3 tablespoons olive oil
200 g sour cream
1 egg
Preparation:
- Wash the potatoes and cook in plenty of water for about 30 minutes, ie. until half cooked. Peel a squash, grate it and slice it.
- Heat two tablespoons of oil in a pan and fry the eggplant sprinkled with salt and pepper for 5-6 minutes on medium heat.
- When the eggplant softens, add the bolognese meat ragout and cook for another five minutes.
- Mix sour cream with egg and a little salt and pepper.
- Coat the baking sheet with the remaining tablespoon of oil and place the potato slices on the bottom. Pour half of the eggplant sauce.
- Then arrange the third layer of potatoes and pour the cream evenly over it.
- Bake in an oven preheated to 200 ° C for about 35-40 minutes.
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