Greek moussaka recipe

- 2 eggplants
- 1lb of medium onions
- 9 oz of hamburger mince
- 2 medium tomatoes
- 2 eggs
- 100ml of white wine
- 2 tbsp of bechamel
- 3.5 oz of grated cheese
- 1 tbsp of butter
- 2 tbsp breadcrumbs
- Parsley
- Salt
- Pepper
- Olive oil
Preparation:
Cut the eggplants into thick slices and sprinkle with salt, then let the bitter juice drain. Wash, strain, and dry them off.
Mince the onion, then brown it in a frying pan along with the mince hamburger meat. Peel, mince and seed the tomatoes (or get from a can instead). Splash with wine, and add the tomatoes and parsley to the pan. Season it with salt and pepper and simmer for around 45 minutes over a low flame.
Lightly whisk some egg whites. Add this to the pan along with the breadcrumbs (once the 45 minutes simmering is up).
In a separate pan, fry the eggplants, drain them, then place half of them in a layer in an oiled baking dish. Pour the mince, tomato, and onion mix on top of this, then add another layer of eggplant. Add 2 yolks and 1 egg to the bechamel, and the grated cheese, as the final layer in the baking dish.
Gratin this in the oven until it browns.