In Romanian: Musaca de vinete



  1. Cut the eggplants into finger thick slices, salt and let sit for at least 30 minutes to drain their excess liquid.
  2. Finely chop an onion, fry slightly with a tablespoon of lard, add the ground meat, pepper and salt and let fry lightly.
  3. Do not overfry.
  4. Squeeze each eggplant slice, dry with a cloth and then fry in lard on both sides.
  5. On the bottom of a pan greased with lard and covered with bread crumbs, arrange a layer of thinly sliced tomatoes, then a layer of eggplant, then a layer of ground meat mixture.
  6. Do this until all eggplants and all meat are used up.
  7. The last layer must be eggplants.
  8. Top with thin slices of tomatoes.
  9. Bake for half an hour.
  10. Then pour sour cream mixed with flour, a tablespoon of meat broth and a beaten egg over the moussaka.
  11. Spread some chopped parsley over this and bake a little longer until it starts to brown.
  12. Serve immediately, cut into pieces.

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