INGREDIENTS

• eggplant 2 kg.;
• potatoes 1 kg.;
• ground beef 1500 g.;
• white onion 2 pcs.;
• tomatoes;
• kefalotiri cheese 250 g.;
• oregano 1 tbsp.;
• cinnamon 1 tsp.;
• tomato paste 2 tbsp.;
• butter 6 tbsp.;
• garlic 4 cloves;
• olive oil 50 ml.;
• ground black pepper to taste;
• salt;
• semi-dry red wine 250 ml.,.

Bechamel sauce

• butter 6 tbsp.;
• wheat flour 7 tbsp.;
• milk 2 cups;
• ground nutmeg 10 g.;
• ground white pepper 1 tbsp.

METHOD

1. First, prepare the potatoes and eggplant. Wash, peel, cut into circles and put in the oven. We bake at a temperature of 160 degrees for 20—30 minutes.
2. Let's start preparing the meat bolognese sauce. Heat olive oil in a frying pan, fry ground beef.
3. Add finely chopped onion and garlic to the minced meat. Then add oregano and cinnamon, salt and pepper. We mix.
4. Three tomatoes on a grater. Add the grated tomatoes, tomato paste and wine to the pan. We mix. Add finely chopped herbs (to taste).
5. Preparing bechamel sauce. Melt the butter in a saucepan. We add flour. And mix well.
6. In a thin stream, little by little and gradually begin to add warm milk, stirring constantly, until it begins to thicken. We add eggs. We beat. The sauce is ready.
7. We take the form in which we will bake our moussaka. I advise you to take a form with higher edges. Lubricate the bottom with oil, sprinkle with breadcrumbs. Then lay out the layers: bolognese, potatoes, eggplant, bolognese, potatoes, eggplant, bolognese. We pre-baked potatoes and eggplants in the oven (see Step 1). Pour in bechamel sauce. We put in the oven at 180 degrees for 20 minutes. Then sprinkle with grated cheese and bake again for 7—10 minutes. Let the finished dish stand after the oven for 5—10 minutes, and only then cut with a knife.