Moussaka

Ingredients

• Ground beef 600 g
• Eggplant 600 g
• Potatoes 400 g
• Onion 150 g
• Garlic 2 cloves
• Tomato paste 2 tbsp
• Water or broth 100 ml
• Olive oil 0.25 cup
• Cinnamon 0.25 tsp
• Salt 1 tsp
• Black pepper 0.5 tsp

For the béchamel

• Flour 40 g
• Milk 600-800 ml
• Egg yolk 1 pc
• Olive oil or butter 30 g
• Salt 0.5 tsp
• Black pepper 0.5 tsp
• Nutmeg 0.25 tsp
• Parmesan cheese 30 g (to mix into the sauce)

Additional

• Parsley 0.5 bunch
• Parmesan cheese 70 g
• Olive oil 1 tbsp

Method

1. 1.Slice the eggplants, salt them, let them release their juices, then dry them and bake in a 180°C oven for 25–30 minutes.
2. 2.Slice the potatoes and fry them in oil or bake in the oven until fully cooked.
3. 3.Sauté the onion in olive oil, add the ground beef, and cook until it changes color.
4. 4.Add tomato paste, garlic, cinnamon, salt, pepper, and water. Cook for 10 minutes until the liquid is completely absorbed.
5. 5.For the béchamel sauce, add flour to hot oil (or butter) and stir.
6. 6.Gradually add the milk, stirring constantly until it thickens.
7. 7.Add salt, pepper, and nutmeg. Remove from heat and stir in the egg yolk and parmesan cheese.
8. 8.Add 1-2 tablespoons of the sauce to the meat mixture and mix.
9. 9.Preheat the oven to 180°C.
10. 10.Layering order: Potatoes – Eggplant – Parmesan – Meat mixture – Eggplant – Parmesan – Parsley – Béchamel – Parmesan – Olive oil.
11. 11.Bake in the oven at 180°C for 40–45 minutes until the top is golden brown.