Mousakas

First a note from me:

1. I’ve never peeled eggplants, but the recipe calls for it. So don’t be surprised. The fact that eggplants are fried was also new to me. Didn’t really work either. That’s why we fried them again in the pan.
2. Peel and slice the potatoes and aubergines. Fry potatoes, rather roast eggplants in a pan.
3. Now heat the olive oil in a pan, add the diced onions and sliced ​​garlic and roast.
4. Add the minced meat and fry until crumbly.
5. Now add the peeled tomatoes, which I chopped up a little more. Then I added the bay leaves, salt and pepper. Now turn the heat down and simmer for about 30 minutes.
6. Butter a baking dish (in my case the Tupper-Ultra).
7. First come half of the fried potatoes. Then half of the minced meat mixture, the second half of potatoes. The roasted aubergines are then distributed on top. At the very end the second half of the minced meat mixture again.

Béchamel sauce:

1. In a second pan, melt the butter or margarine (I used margarine, it doesn’t burn so quickly). Now comes the flour. Now it is time to stir, stir and stir again. The cold milk is then poured in and kept stirring so that there are no lumps. Let it boil once.
2. Now take the pan off the stove and season with salt and pepper. Season with grated nutmeg.
3. Beat the two eggs and add to the roux. Add the grated Gruyère and stir well.
4. Spread the béchamel on the mousakas and bake in the preheated oven (approx. 175 ° C fan oven) on the middle rack for approx. 50 minutes. Should be a nice golden yellow color. Then let it rest for about 15 minutes and enjoy.