Moussaka à la sauce béchamel (fusion Française)

 



For Eggplant and Potatoes
  • 3 aubergines – thinly sliced
  • 2 potatoes – thinly sliced
  • Sunflower oil - for frying
For Minced Stuffing
  • 3 – 4 tablespoons of olive oil
  • 1 onion
  • 500 gr.(1,1 lbs) mince 
  • 2 cloves of garlic
  • Salt
  • Black pepper
  • 1 teaspoon ground cinnamon
  • 3 – 4 tomatoes – peeled and chopped
  • 1 tablespoon of granulated sugar
  • 1 tablespoon of balsamic vinegar
For Béchamel
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 5 cups of milk
  • Salt
  • White pepper
  • ½ grated nutmeg
For Top
  • Cheddar cheese – grater
For eggplant and potatoes;
Peel your eggplants and slice thinly lengthwise.
Take your pan on the stove and add sunflower oil and heat it.
Take the eggplants you have prepared and fry them in your heated oil.
Take the eggplants on the plate on which you laid a paper towel and drain the excess oil.
Put a lid on them to keep them soft.
Slice it thinly by passing it through the mandolin, from the long side of your potato, and put it in a mixing bowl and add enough water to cover it.

For the stuffing with minced meat;
Take your pan on the stove and heat it.
Add olive oil and finely chopped onion to your heated pan and sauté until soft.
When your onion softens, add the ground beef and continue sautéing.
Add salt and pepper and mix lightly.
Add the finely chopped garlic and continue sauteing by crushing it.
When your minced meat is well roasted, add the diced tomatoes with their juice and mix.
Add cinnamon powder, granulated sugar and balsamic vinegar and mix once.
Continue cooking until the tomatoes are lightly drained.
For béchamel;
Take your pot on the stove and add the butter to it and melt it.
Add the flour to the melted butter and fry it until the smell of the flour comes out.
Add milk to your roasted flour and mix with a whisk.
Add salt, white pepper and nutmeg and cook, stirring constantly, until it thickens.

To combine;
Drizzle and spread 3 – 4 tablespoons of bechamel sauce on the bottom of your glass baking dish.
Place a layer of eggplant, sliced ​​and drained potatoes on top of the eggplant.
Spread the stuffing with minced meat you prepared on your potatoes.
Drizzle some béchamel over your minced meat and continue layering.
Spread the béchamel sauce on the top of the moussaka and bake in a preheated oven at 180 (352) degrees for 20-25 minutes.
Sprinkle the grated cheddar cheese on top and take it back to the oven and bake for another 10-15 minutes until the cheese melts.
Let your moussaka come out of the oven to rest for 5-10 minutes and serve by slicing.

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