Moussaka

This recipe is inspired by French diet king of the 1990s Michel Montignac...

Cut 2-3 eggplants in thin slices and cover them in salt for a couple of hours to get rid of the bitterness (I usually put them in a colander and alternate eggplant & salt and then put it all in the sink so the liquid runs out right away).

Fry the eggplant slices in olive oil, one layer at a time, and let them cool down on a papertowel that will absorb some of the excess oil.

While you're frying the eggplants, you can also cook the meat: heat 1 sliced onion in olive oil, add a mixture of ground beef and ground lamb and turn with a wooden fork until the meat is brown (a total of 1kg of meat).

Add a large can of whole peeled tomatoes, half a glass of white wine, and chopped parsley (if you have it). Let simmer for app. 45 minutes.

Butter a dish that goes in the oven, and fill with alternating layers of fried eggplant slices and meat (I usually start with eggplant at the bottom). Sprinkle shredded cheese on top and put in the oven app. 45 minutes at medium temperature until the cheese turns into a thin crust.