Moussaka

Ingredients

• 2 eggplants
• 500 g minced lamb/beef
• Tomato sauce
• Cinnamon
• Béchamel
• Cheese

How to make it

1. Roast or fry eggplant slices. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.
2. Cook meat sauce with tomato and spice. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
3. Layer eggplant and sauce in a dish. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
4. Top with béchamel and bake until browned. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.