Greek Moussaka Story

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[{"selector":"#anim-9583fd1c-14a1-46ca-8b14-910efb93b246","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] 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.

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