Ingredients

Method

If using eggplants, salt the slices and let them sit for 30 minutes to draw out the bitterness, then rinse and pat dry. If using potatoes, parboil the slices for 5 minutes, then drain.

In a pan, heat the vegetable oil and sauté the onion until it becomes translucent.

Add the ground meat to the pan and cook until browned.

Stir in the garlic, diced tomatoes, salt, and pepper, and simmer for about 15 minutes.

Preheat your oven to 180°C.

Arrange a layer of eggplant or potato slices in the bottom of a baking dish.

Spread half of the meat mixture over the slices, then repeat with another layer of slices and the remaining meat mixture.

Top with a final layer of eggplant or potato slices.

For the bechamel sauce: Melt the butter in a saucepan, stir in the flour to make a roux, then gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens. Season with salt and white pepper.

Pour the bechamel sauce over the moussaka, spreading it evenly with a spatula.

Sprinkle the grated cheese over the sauce.

Bake the moussaka for about 45 minutes, until the top is golden brown and bubbly.

Let it rest for 10 minutes before serving.