Greek Moussaka

** Stuffing : Coat frying pan with oil or butter, fry chopped beef in batches. Add onion rings, garlic clove and spice mixture, steam. Add the paradeis pulp and the diced paradeis, steam briefly. Season with salt and freshly ground pepper and simmer on low heat for about 15 minutes.

** Melanzane : Cut the melanzane into slices, lay them out on the table and sprinkle with salt, leave them for about half an hour and dry them well with a dish rack or paper. Turn everything over to the other side and repeat from the beginning (to extract as much water as possible from the melanzane). Sprinkle with a little flour and fry in a hot frying pan with enough oil on both sides until golden brown (you will be surprised how the slices of melanzane are greedy for oil … also open the window well, it smokes quite strongly). It’s already a little tedious, but it’s worth it.

*** Finishing *** : Butter a baking dish, spread half of the filling evenly, brick the melanzane evenly and cover with the second half of the filling.

Mix well with a whisk the pepper, cream, eggs and nutmeg (freshly grated), add the grated Parmesan cheese – set aside 3 tablespoons – mix and spread evenly over the filling. Sprinkle with the 3 tablespoons of Parmesan and bake for about 40 minutes in the oven heated to 180 °C (in the middle of the oven).

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