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Moussaka (Eggplant Lasagna)
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
8 servings
Carla Pimentel
@carla_receitafacil- Ingredients
- Recipe
- Large eggplant2 unit(s)
- Ground beef500 g
- Olive oil to taste
- Sour cream2 can(s)
- Garlic6 unit(s)
- Salt to taste
- Cottage cheese1 unit(s)
- Sweet paprika1 teaspoon
- Black pepper to taste
- Milk1 cup
- Maizena2 tablespoon
- Parsley to taste
- Grated Parmesan200 g
- Make the ground beef as usual, the way you always do. Reserve.
- Heat a skillet over medium heat and fry the eggplant seasoned with salt in olive oil until wilted, I like to lightly empanada with lightly beaten egg and wheat or breadcrumbs. Drain on paper towels and set aside.
- In a large refractory, alternate layers of sauce, layer of eggplant, and ham and mozzarella, ending with sauce.
- In a pan, place the cream, half a cup of milk, parmesan, cornstarch, parsley, sweet paprika and black pepper, stir until the texture changes and becomes a little thick. Place on top of the lasagna and sprinkle with Parmesan and bake in a preheated medium oven for 30 minutes. Remove and serve.
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Moussaka (Eggplant Lasagna)
