Slice the eggplant and roast them in the oven until golden and cooked.

Make the bechamel by cooking flour, butter and milk then add eggs and parmesan.

To make the meat sauce, cook onion and garlic with ground beef (or lamb).

Add in the spices, tomatoes and tomato paste. Cook for a few minutes so the flavors are combined.

Assemble the moussaka. A layer of white sauce, then potatoes and the roasted eggplant.

Top with the meat sauce and then the rest of the bechamel.

Top with parmesan and bake in the oven for 45 minutes until golden.

Let cool for 15 minutes before slicing.

So easy and delicious! Swipe up for the recipe.