Moussaka with minced meat and eggplant

A casserole with a golden crust of thin slices of eggplant, layered with minced meat and tomatoes, one of the most delicious dishes of Greek cuisine.

Cooking time 1 hour


Eggplant 3-5 pcs

Minced pork 100 g

Minced beef 100 g

Onion 1 pc

Carrot 1 pc

Mozzarella 150 g

Hard cheese 50 g

Tomatoes (for minced meat) 2 pcs

Tomatoes (for layers) 3 pcs

Provencal herbs 1/4 tsp

Tomato paste 1 tbsp l.

Salt to taste

Pepper to taste

Greenery for decoration


Wash the eggplants and cut them into strips. Put on a baking sheet, sprinkle with oil and bake in the oven for 15 minutes at 180 degrees C.

Mix the minced meat and put in a pan with 2 tablespoons of vegetable oil. Fry for 3-5 minutes.

Add finely chopped onions and grated carrots.

Add the diced tomatoes. Simmer over medium heat for 3-5 minutes. Season with salt and pepper.

Add provencal herbs and tomato paste.

Lay the eggplants in a deep form.

A layer of minced meat, a layer of eggplant, a layer of tomato slices.

Then add a layer of mozzarella.

Layer of eggplant.

Sprinkle with a layer of grated cheese. We put in the oven for 30 minutes at a temperature of 200 degrees C.

Allow to cool slightly and cut into portions. Serve with herbs.

Bon appetit!