Moussaka
- 4
That looks good!
Ingredients
Preparation
Around 0 minutes of preparation
- Peel the patatoes and cut them into thin slices.
- Cut the eggplants lengthwise into slices about 1 cm thick. Fry the eggplant slices in a generous amount of olive oil in a grill pan. Let them drain on the paper towels.
- For the béchamel sauce, melt the butter in a small saucepan. Add the flour and stir to form a roux. Then pour in the milk and stir until the sauce is smooth. Let the sauce simmer briefly, add half of the grated cheese, and then season to taste with salt, pepper, and nutmeg.
- Take a baking dish and coat it with a thin layer of olive oil. Arrange half of the eggplant slices on the bottom and spread the patato slices over them. Then spoon the bolognese sauce over the top and cover with the remaining eggplant slices. Pour the Béchamel sauce over the entire dish and sprinkle with the other half of the grated cheese.
- Bake the casserole in the oven at 180°C for 45 to 50 minutes.
