Moussaka with eggplant

According to this culinary recipe, we wash the eggplants, cut off the stems, put two of them aside. The remaining eggplants are cut lengthwise into thin slices, sprinkle with salt, put in a colander and soak in water for about 20 minutes. Then pour olive oil into a wide frying pan and heat it. Eggplant slices are dried dry and fried in a frying pan for 5-6 pcs. until golden brown. We take it out and lay it out on paper napkins in order to drain all the fat. Peel the onion and finely chop it. Pour boiling water over the tomatoes, remove the skin, remove the seeds and coarsely chop the pulp. Garlic cloves cut into halves, sprinkle with salt and crush. Wash the chili pepper, cut off the stalk, cut and remove the seeds, then finely chop. Add olive oil to the frying pan, you can use the one where the eggplants were fried, then turn down the heat and fry the lamb mince well over high heat. After that, remove the lamb from the pan, pour in 1 tbsp. l. olive oil and fry the onion there until transparent. Then put tomatoes, chili pepper and garlic, season with ground pepper, oregano and sugar, reduce the heat and cook for 15 minutes. Heat the oven to 200 ° C.. We put those two postponed eggplants on a baking sheet and bake for about 1 5 minutes in the oven. Then we separate the pulp from the skin, chop it finely and add it to the tomato along with the minced lamb. All these ingredients are cooked on low heat for 10 minutes and salt to taste. Grease a large mold with oil and sprinkle 2 tbsp. l. breadcrumbs. Then we lay out the fried eggplants star-shaped, starting from the middle to the edges of the mold, they should hang down a little, and put the meat mass, sprinkle with breadcrumbs and cover with the remaining slices of eggplant. Cover the top with aluminum foil. Bake in a preheated 180 ° C oven for about 30 minutes. It turns out a great meal for dinner. Moussaka with eggplant is ready!