Moussaka

For the moussaka, wash the melanzani and cut them into 1/2 cm thick slices. Fry them in hot oil until they turn a light brown color. Remove and drain.

Sauté the onion in oil, add the mince and season with salt and pepper. Cover and steam for 20-30 minutes.

Then pour in white wine, add tomato paste, parsley and parmesan and saute for another 5 minutes.

Butter an ovenproof dish and sprinkle with breadcrumbs. Now alternate the melanzani and meat mixture. The melanzani should be the finishing touch.

Mix sour cream with eggs, salt and pepper and pour over meat-melanzani layers. Still sprinkle with breadcrumbs and parmesan and bake in the oven for about 1/2 hour on medium heat.

Remove the finished moussaka from the oven, arrange and serve.

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