Greek Moussaka with Bechamel Sauce
Main Dishes • Greek
Description
Greek moussaka with bechamel sauce
Ingredients
- Potato 6 pieces
- Eggplants 2 pieces
- Tomatoes 2 pieces
- Lean Beef 10 oz
- Onion 1 piece
- Sweet Pepper 1 piece
- Passata Tomato Sauce 2 spoons
- Oregano to taste
- Hard Cheese 5 oz
- Mint to taste
- Herbs to taste
- Wheat Flour 2 spoons
- Butter 0 oz
- Milk 2 glasses
- Chicken Egg 2 pieces
Step-by-Step Guide
Step 1
Peel the potatoes and slice them thinly, then fry in olive oil. Season with salt.
Step 2
Remove any excess fat and arrange the potatoes in a deep baking dish.
Step 3
Sauté the onion in olive oil. Add the chopped bell pepper. Then add the tomatoes and ground meat, and cook for 5 minutes. Add the mint and oregano, and season with salt. Stir in the tomato paste and simmer everything together for 20 minutes. A couple of minutes before the end of cooking, add the herbs.
Step 4
Layer the meat filling on top of the potatoes.
Step 5
Slice the eggplants into rings, generously salt them, and let the bitterness drain for 15 minutes. Then, rinse the eggplants lightly. Sauté the eggplants on both sides in olive oil.
Step 6
For the béchamel sauce, sauté 2 tablespoons of flour in 50 grams of butter.
Step 7
Then add 2 cups of milk, stirring constantly, and cook over low heat until thickened.
Step 8
Turn off the heat and whisk in 2 eggs into the sauce, mix well, and season with salt.
Step 9
Pour the sauce over the layer of eggplants. Generously sprinkle grated cheese on top.
Step 10
Bake the moussaka in the oven for 1 hour at a temperature of 355°F.
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