Easy and Delicious Greek Moussaka Recipe

Place the potato slices on the bottom of a tall, oiled casserole dish (this will be the dish in which you will cook your moussaka). Sprinkle the potatoes with a little (3 tablespoons) of the juice from the simmering tomatoes.
Put the potato dish under the broiler for 5 to 10 minutes, depending on your oven, so that they brown.
For the eggplant: Put the eggplant slices in a frying pan over high heat to toast them a little on each side.
For the meat: In a stewpot, brown the ground meat in olive oil over high heat, season with salt and pepper and remove the water from the meat. Add the tomato and onion sauce and lower the heat (very low).
At this point, remove the potato dish from the oven and preheat the oven to 180°, thermostat 6.
For the béchamel: In a small saucepan over low heat, brown the 20 g of butter, add the flour and mix to obtain a homogeneous mixture. Add the milk little by little, never stopping to stir, it can take a good 10 minutes, we must obtain a fairly thick sauce. Add salt, pepper and grated nutmeg.
The moussaka: On top of the potatoes, spread half of the minced meat with the tomato, then half of the eggplants, then the other half of the meat, then the other half of the eggplants, a drizzle of olive oil, then the béchamel sauce, then the grated Gruyère.