Moussaka

1. Thoroughly wash all vegetables.

2. We clean the potatoes and cut them into slices (thickness up to 15 mm). Similarly, it is necessary to cut and eggplant.

3. Grease the vegetables prepared in step 2 with olive oil and place them on a baking sheet lined with parchment. Bake for 15 minutes at 180°C. Vegetables should be half cooked.

 A good alternative to baking on a baking sheet is to fry vegetables in a grill pan without oil.

4. Next, peel the onion from the husk, finely chop and pour into a pan with heated olive oil. Then add finely chopped celery. We fry everything together a little for about 10 minutes. Pour the minced meat here. We mix everything thoroughly.

5. Separately, mix the tomatoes with wine, water. The resulting mixture is added to the minced meat. Salt, pepper, sprinkle with the herbs indicated in the recipe.

6. The resulting mixture (step 5) must be boiled and immediately removed from the stove.

7. Preparation for baking: choose a rectangular shape, grease it with oil, spread a layer of potatoes, then half of the eggplant, minced meat and another layer of eggplant on top.

8. It's time to prepare the bechamel sauce, which will gently emphasize the taste of meat and baked vegetables: melt the butter in a deep saucepan. Pour flour, spices there, stir constantly until a light brown (creamy) color appears. Usually a couple of minutes is enough.

The sauce is best cooked in small saucepans with a thick bottom in order to prevent the sauce from burning.

9. Then we heat the milk and carefully pour it into the pan with a thin stream. We stir until it thickens. Another 5 minutes on fire. then salt, pepper and bechamel - ready!

10. Fill the prepared form with sauce, three cheese on top.

11. Bake in a preheated oven to 180 degrees for about 40 minutes.

To prevent the sauce from becoming completely dark, it is recommended to cover the dish with a piece of foil in the oven