Greek Moussaka


Ingredients for the white sauce

Roast eggplants at 400F until cooked and golden brown.

Meanwhile, boil the potatoes in water for 7 minutes. Set aside.

Sauté onion and garlic until golden.  Add in the ground beef and cook until brown.

Add in crushed tomatoes, tomato paste and spices. Simmer for a few minutes.

Melt the butter in a saucepan and stir in the flour.

Slowly add in the milk and stir. Bring to a simmer and cook for a few minutes.

 Turn the heat off, add in the eggs and parmesan. Mix well to combine.

Start assembling: bechamel, potatoes, eggplants. meat sauce, bechamel and parmesan

  Bake in the oven at 350F for 45 minutes until golden and the sauce is bubbling.

So Delicious!