Tasty Greek casserole with layers of grilled eggplant, potato and a spicy minced meat sauce under a layer of creamy bechamel sauce
Preparation
 Cut the aubergines into thin slices of about 3 mm. Heat a grill pan. Brush the aubergines with a little oil and sprinkle with a little salt and pepper. Grill them nicely brown and then sprinkle with a little flour.
 Preheat the oven to 180 degrees. Heat the butter in a saucepan for the béchamel sauce. Add the flour and cook the roux for 5 minutes. Gradually add the milk and keep stirring with a whisk until there are no more lumps. Add the bay leaf and let it simmer for a few minutes. Melt about 25 g of cheese in the sauce and season with salt, pepper and nutmeg. Let cool for a few minutes, then remove the bay leaf and then beat the egg into the sauce.
 Grease the baking dish with a little oil. Spread about half of the grilled aubergine over the bottom of the baking dish. Divide the potato slices over this. Cover with the minced meat mixture. Divide the rest of the aubergines over this. Pour over the bechamel sauce. Sprinkle with the rest of the cheese. Place the moussaka in the oven for about 45 minutes. Let cool for a few minutes, garnish with parsley and divide the moussaka into pieces.
 Tip: Replace the béchamel sauce with 200 ml Greek yogurt mixed with 2 eggs. This way you also make a gluten-free moussaka.
Source: Leukerecepten by leukerecepten-nl.
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