Eggplant and tomato moussaka
300 g minced beef
2-3 medium tomatoes
Oil to taste
1 teaspoon of paprika
4 tablespoons of chopped parsley
1 teaspoon of dry parsley
2 tablespoons of chopped oregano (or 1 teaspoon of dry)
200 g yogurt
Black pepper and salt
Cut the eggplants into slices and grill them on a grill pan. Transfer each cooked batch to a covered container to infuse and soften. Season with salt and drizzle with oil.
In a lidded saucepan, sauté briefly the chopped onion in a little oil. Then add the minced meat and stir to crumble it. When its color changes to pale white, stir in 1 peeled and finely chopped tomato. Season with salt and pepper. Away from the heat, season generously with parsley and oregano.
Line the bottom of a ceramic baking dish with eggplant slices, then spread over an even layer of minced meat and cover with a layer of peeled tomato slices. Repeat the levels once again (or even twice, if your baking dish is smaller). Finish with a layer of tomatoes.
Drizzle the moussaka with oil, cover with aluminum foil and cook at 200°C for about 40 minutes. Then remove the foil and cook for another 15 minutes.
Then, top the moussaka with the yogurt beaten with 2 eggs and seasoned with salt, black pepper and dried parsley. Return the dish to the oven until golden.
Out of the oven, leave to rest for half an hour before serving.