The Touristic Info Halkidiki informs - Greek recipes

Moussaka with Feta- cheese & Bechamel

For 4 people

Preparation

Cut eggplant lengthwise into 1 cm thick slices and layer in a bowl. Then sprinkle each layer with salt (total of approximately 3 teaspoons). Leave for 1 / 2 hour so they can draw juice.
Carve tomatoes crosswise in the meantime and put in a bowl with boiling water.When the shell bursts open, drain water and peel tomatoes into quarters, chop coarsely.
Dice the shallots, chop garlic.
Heat oil in a saucepan, saute shallots and garlic, then add minced meat and fry until it is crumbly but not brown properly. Add red wine and tomatoes and simmer until all the liquid is almost evaporated. Peel potatoes, wash, cut into thin slices. Rinse eggplant slices under running water, spread on several layers of paper towels and pat to dry.

Spread out two baking sheets with parchment paper and eggplant and potato slices, brush with oil. Push on the middle rack in the preheated oven grill and cook  for 8 minutes.
Finely chop the parsley, stir in tomato paste with the mince.
Stir in oregano and cinnamon. Season with salt, pepper, cayenne pepper, paprika and sugar. Run through over low heat for a few minutes.
Fill the bottom of a larger pan with a layer of lasagna eggplant with salt, drizzle with lemon juice.  Distribute meat entirely on it. Cover with the remaining eggplant. Top with potato slices. Sprinkle with salt and lemon drizzle.

Prepare the white sauce: Melt the butter in a saucepan, sauté flour until it is pale yellow, pour in milk and boil again. Boil for 10 minutes at low heat in an open pot to simmer, or until a thick but still no pudding-like consistency is achieved.
Then the cut cheese into small cubes put it in the pot and stir. Mash the sauce with a hand blender. Season with salt, pepper, nutmeg, lemon juice and some lemon peel. Pour the sauce over the potato layer. Moussaka bake on the middle rack at 180 ° C in preheated oven 45 minutes, until the surface is golden brown.