All the flavors of the south: Sicilian moussaka with eggplant and lamb

Preparation steps

• Remove the stalks from the eggplants and cut off the end next to the stalk, then wash them carefully. Dry them with a cloth or paper towel and cut them lengthwise into slices about 1 cm thick with a sharp knife.
• Arrange the aubergines on a strainer, salt them and leave for at least 1 hour to drain the liquid.
• Meanwhile, wash the tomatoes and cut them into cubes, then sauté in a little olive oil.
• In a separate pan, fry the minced lamb.
• Slice the herbs, and drain the mozzarella and cut into slices with a serrated knife.
• Transfer the eggplants to layers of paper towels to dry.
• Finely chop the garlic and mix it with the parsley and basil. Stir half of the mixture into the tomatoes and add the other to the minced meat.
• Season the meat with pepper and remove from the heat.
• Fry eggplant slices in hot oil until light brown and, as you fry, place it on a paper towel to soak up excess fat.
• Finish the sauce (add a little sugar if necessary and check the spiciness).
• In a suitable bowl (my choice is refractory) put a tablespoon of olive oil, spread a little hot tomato sauce, then add a row of eggplant, a row of meat, slices of mozzarella and tomato sauce. Sprinkle with basil. Arrange the rows while you have the groceries, and top with the tomato and mozzarella sauce.
• Grate parmesan and sprinkle generously with moussaka.
• Bake at 170 degrees C for about 25-30 minutes or until the cheese is browned on the surface.