Greek Moussaka

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let them sit for 20 minutes to draw out moisture. Rinse and pat dry.

3. 3

   Peel and slice the potatoes into thin rounds.

4. 4

   In a large skillet, heat some olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and set aside.

5. 5

   In the same skillet, add the ground beef and cook until browned. Add the chopped onion and minced garlic, cooking until the onion is translucent.

6. 6

   Layer the potatoes at the bottom of a baking dish. Add a layer of the cooked ground beef mixture, followed by a layer of eggplant slices.

7. 7

   Pour the béchamel sauce over the top, spreading it evenly.

8. 8

   Sprinkle the grated parmesan cheese over the béchamel sauce.

9. 9

   Bake in the preheated oven for 45 minutes, or until the top is golden brown and the potatoes are tender.

10. 10

    Allow the moussaka to cool for a few minutes before serving.