Moussaka

For moussaka, first slice eggplant and fry in oil. Drain.

Fry the onion, add the minced meat, add the tomatoes, parsley, salt and pepper and 125 ml water and simmer for about 45 minutes.

In the meantime, make the béchamel sauce. To do this, melt the butter, add the flour, pour the milk and add the spices. Stir well to avoid lumps. Once cooled, fold in the yolks.

Cover the bottom of a baking dish with the baked eggplants and add the meat mixture and half of the grated cheese. Place the rest of the eggplant slices on top.

Empty the bechamel sauce over the eggplants. Sprinkle the rest of the grated cheese on top. Bake moussaka over medium heat for about 50 minutes.

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