Moussaka

Ingredients

• 1 large onion
• 100 ml olive oil
• 2 Garlic cloves
• 750 g mixed ground meat
• 2 cans diced tomatoes (400 g each)
• 2 tbsp Tomato paste
• 1 Tbsp parsley
• 2 Eggplants
• 450 g potatoes
• 50 g butter
• 50 g flour
• 600 ml Milk
• 200 g Greek yogurt
• 2 Eggs
• 4 tbsp parmesan
• 3 tbsp breadcrumbs
• Salt
• Pepper
• thyme leaves (for garnish)

Instructions

1. 1.

   Peel and finely chop the onion and garlic, then sauté in 2 tbsp olive oil. Add the ground meat and cook until crumbly, stirring constantly. Stir in parsley, tomatoes, tomato paste, salt, and pepper; let simmer over medium heat for 20 minutes. Wash the eggplants, trim ends, slice, and arrange on a parchment-lined baking sheet. Brush with remaining olive oil and bake at 180°C for 10 minutes. Peel, wash, and slice the potatoes; boil in salted water for 10 minutes, then drain well.

2. 2.

   Melt butter in a saucepan, whisk in flour, then gradually add milk while stirring until thickened. Let cool slightly, then stir in yogurt and eggs. Mix in 1 tbsp cheese, season with salt and pepper. Fill a large oven-safe dish with the meat mixture, smoothing it out. Layer potato and eggplant slices on top, pour sauce over them. Sprinkle remaining cheese and breadcrumbs, bake at 180°C for 40 minutes. Garnish with thyme leaves.