Moussaka with meat ragout and eggplants

Moussaka with meat ragout
and eggplants

Ingredients:

2 Meat ragout Bolognese (2 x 200 g)
Vegeta
black pepper
salt
6-7 medium-sized potatoes
1 eggplant
3 tablespoons olive oil
200 g sour cream
1 egg

Preparation:

1. Wash the potatoes and cook in plenty of water for about 30 minutes, ie. until half cooked. Peel a squash, grate it and slice it.
2. Heat two tablespoons of oil in a pan and fry the eggplant sprinkled with salt and pepper for 5-6 minutes on medium heat.
3. When the eggplant softens, add the bolognese meat ragout and cook for another five minutes.
4. Mix sour cream with egg and a little salt and pepper.
5. Coat the baking sheet with the remaining tablespoon of oil and place the potato slices on the bottom. Pour half of the eggplant sauce.
6. Then arrange the third layer of potatoes and pour the cream evenly over it.
7. Bake in an oven preheated to 200 ° C for about 35-40 minutes.

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