For ➍ 600 g potato, sliced
2 large eggplants, in thin slices of 3 mm.
2 tbs flour or cornflour
oil (for frying)
handful of fresh parsley (for garnish)
300 g minced beef or vegetarian minced meat
1 onion
pinch of oregano
2 cloves of garlic
1 ts cinnamon
2 tbs tomato paste
40 cl tomato cubes
béchamel:*
30 cl of milk
30 g butter
30 g flour
1 bay leaf
50 g grated cheese
pinch of nutmeg
1 egg
Heat a grill pan.
Brush the eggplants with a little oil and sprinkle with a little salt and pepper. Grill them nicely brown and then sprinkle with a little flour.
Finely chop the onion and garlic and fry in a (wok) pan for a few m.
Add the minced meat and fry it. Add the oregano, cinnamon, salt and pepper and the tomato cubes and puree. Let this simmer for 20 m. Taste to see if the sauce is well seasoned.
Preheat the oven to 180°C.
Heat the butter in a saucepan for the béchamel sauce. Add the flour and fry the roux for 5 m. Then add the milk little by little and keep stirring with a whisk until there are no lumps left.
Add the bay leaf and let it simmer for a few m.
Melt about 25 g of cheese in the sauce and season with salt, pepper and nutmeg.
Let the sauce cool down a few m, remove the bay leaf and then also beat the egg into the sauce.
Grease the baking dish with a little oil.
Spread about half of the grilled eggplant over the bottom of the baking dish.
Divide the potato slices over this.
Cover with the layer of minced meat mixture. Divide the rest of the aubergines over this.
Pour the béchamel sauce over this. Sprinkle with the rest of the cheese.
Place the moussaka in the oven for about 45 m.
Let cool a few m, garnish with parsley and divide the moussaka into pieces.
*Replace the béchamel sauce with 20 cl Greek yogurt mixed with 2 eggs to make a gluten-free moussaka.
