This aubergine’s moussaka is a summer recipe with Mediterranean influences but made in my style.

EGGPLANT CASSEROLE

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Sliced Eggplants

Wash the eggplants and cut their tails, slice them along, season with salt and let them stand for a while, leaving their juice, which is bitter.

Frying Mince and Onion

Chop the onions and fry them in a pan in a little olive oil. After 1 minute, when the onion has become translucent, add the mincemeat to fry.

Mincemeat Filling

Season with sea salt, ground pepper, marjoram and sweet pepper paste. Add goulash paste and a little water and let it simmer for half an hour.

Frying Eggplant Slices

Drain the juice left and dry the eggplant slices with a paper towel; fry them one by one in a little olive oil and continue with the sliced bell peppers.

Layering the Mincemeat

Pour olive oil on the bottom of the tray and put the first layer of fried eggplant slices. Over them, spread the whole amount of sautéed minced meat.

Fourth Layer is Tomatoes

The third layer is eggplant slices, and over add the sliced tomatoes and the fried sweet red pepper. Season only with oregano.

Chopped Tomatoes on Top

The fifth layer is eggplant slices, and pour over the canned chopped tomatoes. Put the tray in the oven, preheated to 200 Celsius (392 F), for half an hour.

Baked Eggplant Casserole

Sprinkle the grated cheese and sheep cheese on top and bake everything for another half-hour till the eggplant casserole gets a golden colour.

Serving the Moussaka

Serve one hot slice from this delicious eggplant moussaka on the plate, with more grated pecorino and fresh bread.