Greek Moussaka with Bechamel Sauce
6 potatoes, thinly sliced
2 eggplants, cut into 1 cm thick slices
2 tomatoes, chopped
300 g ground beef
1 onion, chopped
1 bell pepper, chopped
2 tbsp tomato paste
pinch of oregano
200 g any hard cheese
pinch of mint
2 tbsp wheat flour
50 g butter
2 cups milk
In a large bowl, mix eggplant and 2 tsp salt and let stand for 15 minutes. Then lightly rinse eggplants. Dry with paper towels.
In a large skillet, heat 2 tbsp olive oil over medium heat. Fry potatoes until golden on both sides. Salt. Remove excess of fat and place potatoes in a deep dish for oven.
In the same skillet, fry onion until golden.
Add bell pepper, tomatoes and minced meat, fry for 5 minutes.
Add mint and oregano, season with salt. Add tomato paste and simmer all together for 15 minutes. Add parsley. Continue simmering for 5 min.
Arrange minced meat mixture on the top of potatoes.
Fry eggplants on both sides until golden.
In a medium saucepan, melt butter. Add flour and fry over low heat until bubbles. About 2 min, stirring constantly. Add milk, continuing to stir. Add salt and pepper. Continue stirring for 2-3 min more or until desired thickness achieved. Remove from heat.
Pour the sauce over eggplant. Sprinkle generously with grated cheese .
Bake in the preheated oven for 1 hour at 180 degrees.