Moussaka

Method

1. Heat oven to 190°C (375°F). Brush eggplant and potato slices with oil and bake for 20 minutes until soft.

2. Brown the meat with onion and garlic. Add tomatoes, cinnamon and oregano and simmer for 15 minutes.

3. Melt butter, whisk in flour, then gradually whisk in milk. Cook until thick, then stir in egg yolk, half the cheese and salt.

4. Layer potatoes, meat sauce and eggplant in a baking dish.

5. Top with béchamel and remaining cheese.

6. Bake for 35 minutes until golden. Rest for 10 minutes before serving.

• greek
• baked
• comfort

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