Ingredients FOR THE EGGPLANT 6 6 eggplants A few drops balsamic vinegar A little olive oil A little fresh thyme Salt Pepper FOR THE GROUND MEAT 4 tbsp olive oil 500 gr ground beef 1 onion, finely chopped 2 clov. garlic A little parsley, finely chopped Salt Pepper FOR THE LAYERS 1/2 cup bread crumbs or crumbled bread 3 ripe red tomatoes, sliced 250 gr anthotyro, crumbled 250 gr feta, crumbled 1 tbsp basil, finely chopped 1 tbsp mint, finely chopped 2 tbsp bread crumbs or breadcrumbs 2 tbsp grated parmesan or pecorino FOR THE CREAM 250 gr strained yogurt 3 large eggs 1/2 cup fresh milk Salt Freshly ground pepper Equipment Baking tray TAGS MEAT CHEESE MAIN COURSES SUMMER FOODS MOUSSAKA SOUFFLÉ MOM-MADE FOODS Ingredients FOR THE EGGPLANT 6 6 eggplants A few drops balsamic vinegar A little olive oil A little fresh thyme Salt Pepper FOR THE GROUND MEAT 4 tbsp olive oil 500 gr ground beef 1 onion, finely chopped 2 clov. garlic A little parsley, finely chopped Salt Pepper FOR THE LAYERS 1/2 cup bread crumbs or crumbled bread 3 ripe red tomatoes, sliced 250 gr anthotyro, crumbled 250 gr feta, crumbled 1 tbsp basil, finely chopped 1 tbsp mint, finely chopped 2 tbsp bread crumbs or breadcrumbs 2 tbsp grated parmesan or pecorino FOR THE CREAM 250 gr strained yogurt 3 large eggs 1/2 cup fresh milk Salt Freshly ground pepper Video Instructions EGGPLANT Cut the eggplants into thin slices and arrange them on 2 baking sheets. Drizzle with olive oil and balsamic vinegar, season with salt, and add the thyme. Bake at 200°C (390°F) for 15-20 minutes until soft. GROUND MEAT Heat the olive oil in a pan. Brown the ground meat over high heat until it changes color, for 5 to 6 minutes without stirring constantly. Add the onion and let it wilt for 4 to 5 minutes, add the garlic and sauté for 1 minute. Add salt, pepper, and finely chopped parsley. Remove from heat. CREAM In a bowl, beat the eggs with a whisk. Add the yogurt, milk, and a little salt and pepper. Finally, add the herbs. Mix and set aside. BAKING DISH We will use a rectangular baking dish measuring 35 cm (14 inches). Grease the dish and its sides and sprinkle with breadcrumbs. Place a layer of eggplant to cover the entire base of the dish. Mix the two cheeses (anthotyro and feta) and sprinkle with a little cheese. Make a layer with tomato slices and add half the ground meat. Drizzle the ingredients with half the egg mixture. Make a second layer with eggplant and sprinkle with the cheeses. Make a layer with tomato, a layer with ground meat, and pour over the remaining egg mixture. Cover with a layer of eggplant and tomato slices. Season the surface with salt and pepper. If you have time, let it rest for 1 hour in the refrigerator. Cover the dish with parchment paper. Bake at 180°C (355°F) on conventional setting on the lower rack for 45 minutes until set. Alternatively, bake on fan setting at 160°C (320°F) on the middle rack for 5 to 10 minutes less. Remove the parchment paper. Mix the breadcrumbs with the parmesan in a bowl and sprinkle over the surface. Continue baking for a few minutes until the surface is golden. Let it rest for 15 minutes before serving. TAGS MEAT CHEESE MAIN COURSES SUMMER FOODS MOUSSAKA SOUFFLÉ MOM-MADE FOODS
