Eggplant musaca is a delicious summer preparation, in which instead of the usual potatoes used in the musaca, slices of eggplant are placed. It represents an extremely satiated main course!
1 kg minced meat (pork, chicken or beef)
4-5 cloves of garlic
300 ml meat soup
5 tablespoons cream
1/2 dill connection
1/2 parsley connection
300 ml oil
Method of preparation
Cut the eggplant slices, undecorated, rub them with salt and leave about 30 minutes to drain. Then heat them in the oil and place them on a napkin to absorb the oil.
Cut the sliced tomatoes and place them separately in a bowl.
In another oil pan, heat the finely chopped onion and garlic, add the meat and after a few minutes and meat soup. Let it all boil for about 20 minutes. Then let the composition cool and mix it with two eggs, chopped greens, salt and pepper.
In a heat-resistant pot, place one row of eggplant, one meat, then one tomato, one meat and take it from the end, until the meat is finished. Make sure the last layer is eggplant.
Beat the other two eggs with the cream and pour over the preparation, then give the musca in the oven for about an hour.