Moussaka

Instructions

1. 1

   In a large skillet over medium heat, brown the eggplant, several slices at a time, using 125 ml (1/2 cup) of the oil. Season with salt and pepper. Set aside on a plate.

2. 2

   In the same skillet in the remaining oil, brown the meat and onion with the garlic and spices, breaking the meat up with a fork or wooden spoon. Season with salt and pepper. Add the wine. Bring to a boil and reduce until almost dry. Add the tomatoes and parsley. Bring to a boil. Remove from the heat. Add 60 ml (1/4 cup) of breadcrumbs, stirring well to combine. Adjust the seasoning. Set aside.