Moussaka

Layers of eggplant, spiced meat sauce and creamy béchamel baked until golden.

70 min 6 servings Hard greek

Ingredients

• 3 pcs eggplants
• 500 g ground beef
• 1 pcs onion
• 400 g crushed tomatoes
• 1 tsp cinnamon
• 50 g butter
• 50 g flour
• 500 ml milk
• 60 g parmesan

Steps

1. Slice the eggplants and roast them at 220°C for 20 minutes.
2. Sauté the chopped onion until soft, then add the beef and brown it.
3. Add the crushed tomatoes, cinnamon and salt and simmer for 15 minutes.
4. Melt the butter in a pot and whisk in the flour for 1 minute.
5. Gradually whisk in the milk and cook until the béchamel thickens.
6. Layer the eggplant and meat sauce in a baking dish.
7. Pour the béchamel on top and sprinkle with parmesan.
8. Bake at 190°C for 35 minutes until golden.
9. Let it rest for 10 minutes before slicing.