Moussaka

For the moussaka, cut eggplant into slices about 1 cm thick. Sprinkle with salt and let stand for 30 minutes.

Cook potatoes in plenty of salted water. Allow to steam and peel. Sauté finely chopped onion in oil until translucent. Add minced meat, salt, pepper and stir-fry until crumbly.

Briefly fry tomato paste, stir in tomatoes and wine to taste. Season with sugar, cinnamon and oregano and simmer for about 25 minutes.

Melt butter in a pot, stir in flour and sweat. Pour in the milk gradually and stir in.

Cook a bechamel sauce over low heat in about 20 minutes. Season with salt, pepper and nutmeg.

Rinse eggplants in cold water and dry. Fry in portions in oil until light brown on both sides. Drain on kitchen paper.

Cut potatoes into thick slices and lay out in a greased baking dish. Spread half of the meat sauce on top and layer half of the eggplant slices on top.

Layer the remaining mince sauce and the remaining eggplant slices on top. Stir the eggs and about three quarters of the cheese well into the bechamel.

Spread the sauce over the eggplants and sprinkle with the remaining cheese.

Bake the moussaka in a hot oven (center, convection oven 170°) for about 45 min. until golden brown.

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