Mousaka

Potatoes and eggplant
• 1 large eggplant
• 12 small/medium potatoes
• 1 ½ teaspoons salt
• 2 tablespoons oil
Bechamel Sauce
• 20 g butter
• 2 ½ tablespoons flour
• 4 ½ cups boiling milk
• ½ teaspoon coarse salt
• freshly ground pepper
• little nutmeg
• 100 g grated mild cheese 25%
Meat sauce
• 2 chopped yellow onions (about 150 g)
• 2 small crushed garlic clove
• 500 g minced beef or lamb
• 1 tablespoon oil
• 100 g of concentrated tomato paste
• 1 cup water
• 1-2 tablespoons fund
• 1-2 tsp cinnamon
• 1 ½ teaspoons coarse salt
• freshly ground pepper

• 1-2 tablespoons breadcrumbs
• A little butter

Turn oven to 200 degrees hot air.
Potatoes and eggplant: Cut eggplants and potatoes into 1 inch thick slices. Turn them each with 1 tablespoon oil and wide them separately onto a baking tray and bake in oven at 200 degrees hot air for approx. ½ hour until lightly golden. Sprinkle with salt on the way or when they are finished.
Meat sauce: Chop the onion and garlic and fry it together with meat in a pot of hot oil. Add the tomato puree, water, cinnamon, salt and pepper. Cook over low heat about. 5 min. Season to taste.
Bechamel Sauce: Melt the butter in a heavy-based saucepan. Add flour and bake it well. Come one third of the milk in, and when the sauce boils, add rest of milk gradually. Come spices and cheese in. Let the sauce cook thoroughly and taste it.
Screw the oven down to 180 degrees.
Place potatoes in bottom of an ovenproof dish. Spread meat mixture on top and cover with eggplants. Pour béchamel sauce over the court and sprinkle with breadcrumbs. Distribute a few dabs of butter on top rasp. Bake in the middle of the oven for approx. 50 minutes at 180 degrees.
Serving
Served with Greek peasant salad

Number of Servings: 6

Recipe submitted by SparkPeople user LONEBORGERSEN.