Moushakaspy

Country : Greece

3 kg eggplants, sliced
1 kg potatoes, sliced
Olive oil (for frying)
2 tbsp olive oil
1 kg ground beef
2 onions, chopped
200 g tomato sauce
Salt and pepper to taste
3 tbsp butter
5 tbsp flour
4 eggs

- Deep fry the eggplants and the potatoes in olive oil. Drain on paper towels.
- Measure olive oil in a sauté pan and heat then add onions and ground beef and stir until onions are translucent. - Add tomato sauce, salt and pepper and continue simmering for 10 minutes.
- Melt butter in a saucepan then add flour and stir over medium heat until flour is cooked.
- Temper milk into the mixture and continue stirring until béchamel is smooth.
- Remove from heat and add eggs and whisk until eggs are well incorporated.
- Arrange potato slices on an oven proof dish. - Top the potatoes with one layer of eggplants then spoon ground beef mixture over it.
- Arrange the final layer of eggplants over beef mixture then spoon béchamel over eggplants sealing all sides with the béchamel.
- Insert moushakaspy into a hot oven until béchamel turns golden brown.