Greek Moussaka

Photo: Lush Appetites

Ingredients

3 large sliced eggplants
4 tablespoons of oil
1 medium chopped onion
300 g grounded meat
Salt and pepper
1 teaspoon of oregano
1 teaspoon of dried basil
2 tablespoons of tomato paste
400 g chopped tomatoes
½ cup of water
3 large sliced potatoes

For the white sauce

50 g of butter
3 tablespoons of flour
2 cups of fresh cream
1 teaspoon of nutmeg

2 cups of grated parmesan cheese

How to prepare

Cut the eggplant into thin slices and cook with oil in a saucepan over the heat. You can add more oil can if needed.

Meanwhile, cook the onions with oil over a low heat until colored lightly. Add grounded meat with salt, spices, oregano and basil and stir well until the meat becomes tender. Add the tomato paste and stir for 5 minutes.

Add tomatoes and water and simmer over low heat for 30 minutes.

In another bowl over the heat, melt the butter with flour and stir the mixture for 3 minutes. Add cream, nutmeg, and ½ cup of Parmesan, and leave the mixture over the heat until the sauce thickens a little.

Label half of the eggplant slices in an oven tray, then put half the amount of meat on top, then half the amount of potatoes. Pour half of the amount of white sauce, then repeat the same order before pouring the rest of the white sauce.

Spread the rest of Parmesan cheese on top before baking in the oven for 30 minutes.

Serve your Moussaka hot.