The Romanian traditional version of a Greek classic.

Romanian Traditional Moussaka

INGREDIENTS

1. 1.5 kg white or yellow potatoes
2. 500 g (1 lb) crumbled mixed ground meat
3. 2 onions, finely chopped
4. 1 grated carrot
5. 1 can of 540 ml non-seasoned diced tomatoes
6. 2 tbsps of broth
7. 2 beaten eggs (for meat)
8. 1 beaten egg (for top sauce)
9. 1 bunch of chopped parsley
10. 1/2 cup sour cream
11. 200 g (2 cups) grated Swiss cheese
12. a few slices of mozzarella
13. salt and freshly ground pepper to taste

PREPARATION

1. Preheat the oven to 350 °F (175 °C).
2. Peel and slice the potatoes to the same size (using a special grater, if possible).
3. Boil the potato slices in half. Set aside.
4. Blanch the chopped onions in a little oil, then gradually add the grated carrot and ground meat, stirring continuously over low heat for 10 minutes, or until the meat is slightly cooked. Add the diced tomatoes, salt and pepper, and stir over low heat for 10 minutes.
5. Let cool for 10 minutes. Add the chopped parsley and 2 beaten eggs. Mix well. Set aside.
6. Brush a deep pan about 20 cm x 20 cm (8 in x 8 in) or a small roasting pan, alternately place a layer of potatoes and a layer of meat. Continue until everything is finished.
7. In a bowl, mix the sour cream, grated Swiss cheese and 1 beaten egg well. Spread this mixture evenly over the potatoes. Cover with mozzarella slices.
8. Bake for about 1 hour.