preparation
1. First salt the eggplants and leave to stand for 30 minutes. Then carefully pat dry. Heat the oil in a pan. Now fry the slices for about 30 seconds on each side. Remove and drain on kitchen paper.
2. Now heat the oil in the pan again and fry the potato slices for 8 to 10 minutes, turning them several times.
3. Now heat some oil in a pan and fry the meat, onions and garlic. Add the tomatoes and chop them up a little. Then season with bay leaves, cinnamon, salt, pepper and nutmeg.
Cook with the pan open, stirring constantly, until all the liquid has evaporated. Remove the bay leaf and season again. Remove the pan from the heat and stir in 2 eggs.
4. Now melt the butter in a second pan. Sprinkle with flour and fry briefly. Gradually add the milk and allow to thicken while stirring. Season to taste with salt, pepper and nutmeg. Take the pan off the heat, stir in a tablespoon of cheese and the remaining eggs.
5. Next, grease a large, flat baking dish with olive oil. Add half of the potatoes and eggplant. Season with salt, pepper and nutmeg and sprinkle with a little cheese. Then spread the minced meat mixture evenly on top. Place the remaining potatoes and eggplant on top and pour the sauce over them. Finally, sprinkle with cheese.
Bake the moussaka in a preheated oven at 190 °C for 30 – 40 minutes. Done!
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