Greek moussaka

Instructions

Wash and cut the eggplants into thick round slices,season with salt and leave them for 15 minutes,then rinse and leave them in a colander.Peel the potatoes,wash and cut them into round slices,leave them in the colander with the eggplants to strain.

Prepare the minced meat in a pan,melt the butter,add the finely chopped onions,season with salt and saute slightly until tender at low heat.Add the minced meat and stir constantly until brown.Add the blended tomato concasse,the tomato paste diluted with a little water,salt,pepper,cinnamon,a little water and cook for 10 minutes until the juices have evaporated.

For the bechamel sauce,melt the butter in a pan at low heat,add the flour and stir constantly using a wooden ladle for 5 minutes.Add the warm milk,whisk so as not the bechamel sauce to become clotted,add the grated cheese,whisk thoroughly,remove from the heat and add salt,pepper,nutmeg and then the eggs stirring strongly.The sauce should be thick so stir constantly.

In a frying pan put the sunflower oil to smoke and fry the potatoes,until slightly brown.Remove them from the frying pan and fry the eggplants.Line them on absorbing kitchen paper to absorb the excess sunflower oil.

In a pan line a layer of potatoes,on top line a layer of eggplants,then pour the minced meat and spread it evenly.On top line the remaining potatoes,then the remaining eggplants and top with the bechamel sauce,spread it using a spatula and bake in preheated oven for 60 minutes until brown.

* For your convenience, you can prepare the minced meat the night before.