Moussaka

Finely chop the onion, place it in a cold pan with a spoon of oil and a few tablespoons of broth and cook for 5 minutes, basting with broth if necessary, because it remains soft and browned.

Cut the lamb into pieces; remove half of the mixture in the saucepan and add the Lamb, season, add a tablespoon of tomato paste and garlic, if you like; wet hot broth, add salt, pepper and cook the Lamb covered for about 20 minutes.

If necessary, during cooking with hot broth by adding wet little by little.

Turn off the heat, let cool, boneless meat and move to the mixer.

Preheat oven to 200 degrees; slice the eggplant, lightly salted slices and place them in a colander to lose the water for at least half an hour.

With a vegetable peeler to peel the Eggplant oblong headband, trying to obtain wider Peel strips and long as possible.

Boil for half a minute in boiling salted water, drain and place them on paper towels to dry.

Divide half the peeled eggplant, cut lengthwise the pulp from the flat and then off forming cubes; Sprinkle the pretzels, transfer it on the oven or in a pan and cook for about half an hour.

When they are cooked, chop, put them in a towel and wring well the pulp.

Then add the fried onions held aside, chopped lamb, béchamel sauce, a tablespoon of chopped parsley, tomato paste, egg; Add salt, pepper and stir to mix the filling.

Resume from the colander round Eggplant slices, FRY in plenty of oil quickly, add salt and put them to lose excess grease on absorbent paper.

A slightly greased baking dish coated with oil with Eggplant tape part, putting in contact the container and letting them spill slightly from baking dish.

Continue alternating layers of filling and fried Aubergine slices.

Finish with a layer of filling, fold on it's projecting part of the tapes and ultimate with those kept aside.

Brush with oil, put the dish in a water bath for 5 minutes the flame, then put it in an oven set at 180 degrees and cook for about 1 hour.

To better appreciate the mix of flavors, serve hot moussaka or even slightly warm, but not hot.

Tip: the lamb is cooked for a long time; follow the times indicated, otherwise the stuffing may be too dry.