- 1 kg ground beef and pork (or beet and lamb)
- 1 kg potatoes
- 1.5 kg eggplant or zucchini
- 1 cup grated cheese
- 1 Tbs. butter
- 1 onion
- 4 large ripe tomatoes
- Olive oil for frying
- Salt & pepper
- Dash of ground cinnamon
- Dry breadcrumbs
In deep saucepan, brown meat and onion in olive oil.
Stir in cinnamon, tomato, salt, cumin and pepper; let simmer over low heat until liquid has been absorbed.
Remove from heat.
Add 1/3 cheese and 3–4 tablespoons breadcrumbs.
Clean potatoes and trim eggplants.
Cut into thin slices (about 1cm thick) and fry.
Drain on kitchen paper.
Lightly butter large baking dish; sprinkle with breadcrumbs.
Layer potatoes on bottom of pan; sprinkle with a little grated cheese.
Spread meat mixture over potatoes.
Layer eggplant slices over meat.
Pour bechamel sauce over eggplant.
Sprinkle with a little grated cheese and breadcrumbs, then drizzle with melted butter.
Bake moussaka at 180' C. for about 1 hour.
Let it cool for 15 – 20 minutes, then cut into squares and serve.