Moussaka Easy

Preparation steps:
Step 1: Prepare the eggplants
Cut the eggplants into thin slices. Sprinkle them with salt and let them sit for 5 minutes so that they release their excess water. Rinse, dry and fry the slices in 4 tablespoons of olive oil until they are golden. Drain on absorbent paper to remove excess oil.

Step 2: Prepare the béchamel
Melt the butter in a pan. Add the flour and stir with a wooden spatula. Gradually incorporate the cold milk by constantly whisking. Season with salt, pepper and a pinch of nutmeg.

Step 3: Prepare the meat and sauce
Fry the minced meat in 1 tablespoon of olive oil with the finely chopped onion, garlic, peeled and diced tomatoes, and chopped chives. Add the water, season with salt and pepper, then simmer for 10 minutes.

Step 4: Assembling the moussaka
Preheat the oven to 180°C (350°F). Grease a baking dish with the remaining olive oil. Arrange a layer of eggplant, then cover it with meat and tomato sauce. Add another layer of eggplant and repeat until all the ingredients are used, ending with a layer of eggplant. Pour the béchamel over and sprinkle with grated cheese. Place a few pieces of butter on top. Bake for 25 minutes.

Step 5: Serve
Let the moussaka sit for a few minutes before serving. Serve with well-seasoned rice or salad.

Tips and tricks:
Vegetarian version: Replace meat with additional vegetables (courgettes, carrots, potatoes) or plant proteins such as textured soy.

Lighter Moussaka: Grill the eggplants instead of frying them or use a non-stick pan to reduce the amount of oil.

If the béchamel is lumpy: Mix it with a blender or whip it vigorously to smooth it.

Preservation: Moussaka can be stored in the refrigerator for 2 to 3 days. It can also be frozen, but it is best to warm it in the oven to preserve its texture.

Nutritional information (per approximate portion):

Calories: 350-400 kcal
Protein: 20 g
Fats: 25 g
Carbohydrates: 15 g
Fibres: 5 g