by Hinda

Moussaka Eggplant Lasagna

Name: Moussaka Eggplant Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: . 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices; . 2 potatoes cut in slices; . 1 pound ground beef; . 1 can tomato sauce; . 1 garlic clove minced; . 1 onion chopped; . fine herbs; . dash of cinnamon; . salt and pepper; . nut meg; . 3 tbsp butter; . 3 cups milk; . 5 tbsp flour; . cheese (mozzarella, parmesan)

1 2 quarts pan

1 hr

the moussaka is a Greek eggplant lasagna version. it's not made og lasagna pasta but with baked or fried eggplants slices. the dish is tasty but heavy. i like to make it in cozy days like Sundays or gathering occasion. it fills the stomachs and the souls. the eggplants are a summery product but honestly i don't like to eat eggplants in the summer they are to heavy for me. since the eggplants now are available year-round it will be better to make it in more chili days.

to make this great Greek dish normally you have to fry the eggplants but baking them is an option too. then, there is this yummy tomato sauce with ground beef that gives the needed punch to wake up the heavy taste of the eggplants. for the white sauce it will be a béchamel sauce that i will leave the link to how to make it. adding fried potato slices is a good idea too. finish the dish with some good cheese and bake it for 20 minutes. the cheese will crisp and the rest should be perfectly layered. don't forget its an eggplant lasagna that means everything is layered over eachothers just like a regular lasagna.

adding a crunchy green lettuce salad is a great idea it will add some freshness to the dish.

how to make sauce bechamel