Indulge in a rich and flavorful experience tonight with Moussaka di Maiale e Feta, a comforting layered casserole that's sure to impress!

1

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

2

Slice the eggplants into 1 cm thick rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.

3

In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.

4

Add the minced pork to the skillet, breaking it apart. Cook until browned, about 10 minutes.

5

Dice the tomatoes and add them to the skillet along with cinnamon, nutmeg, salt, and black pepper. Stir and let it simmer for 15 minutes until the tomatoes have softened.

6

In another skillet, rinse the eggplant slices under water to remove excess salt and pat them dry. Grill them in batches until browned on both sides.

7

In a baking dish, layer half of the eggplant, then half of the pork mixture, followed by half of the crumbled feta cheese. Repeat the layers.

8

Top the final layer with breadcrumbs and a drizzle of olive oil.

9

Bake in the preheated oven for about 30 minutes, until golden on top.

10

Remove from the oven and let it rest for 10 minutes before serving.

4

• Add a layer of sliced potatoes between the eggplant and meat for extra heartiness.
• Top with a mix of yogurt and garlic for a refreshing sauce.
• Incorporate spinach or other greens into the pork mixture for added nutrition.

• Choose firm, fresh eggplants for the best texture and flavor.
• Let the moussaka rest after baking to help the layers set properly.
• Experiment with spices like allspice for a unique twist.

• fat: 25 grams
• fiber: 5 grams
• protein: 30 grams
• calories: 450
• carbohydrates: 20 grams

This dish provides a balanced amount of protein and healthy fats, making it a filling and nourishing choice.

• COOKING WITH JANNA ❤️
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