Summary

Ingredients

• 50 g butter
• 50 grams flour
• 750 ml milk, hot
• 1 pinch (s) nutmeg
• salt
• 1 pinch (s) allspice
• 4 tablespoon olive oil
• g 1,000 auberine (s), cut into 1 cm lon slices
• salt
• 400 g tomato (s), cut into thick slices
• 3 spring onions, cut into thin rings
• 1 teaspoon oregano
• pepper
• 600 g potato (s), cooked, cut into 1 cm thick slices
• 100 g parmesan cheese
• 1 tablespoon butter

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Instructions

1. For the bechamel sauce, melt the butter in a small saucepan. Heat the flour in it while stirring until a pleasant scent arises. Stir in hot milk with a whisk and season with nutmeg, salt and pepper. Simmer the sauce over low heat for about 3 minutes.
2. Brush the baking sheet with 2 tablespoons of olive oil. Place the aubergine slices side by side on top, lightly salt and drizzle with 2 tablespoons of olive oil. Bake in a preheated oven at 200 ° C for about 20 minutes. Turn over once after 10 minutes.
3. Coat a large, flat baking dish with olive oil. Cover the bottom with baked eggplant slices.
4. Spread the tomato slices and spring onions on top. Season with oregano, salt and pepper. Finish the moussaka with the potato slices.
5. Spread the bechamel sauce on top and sprinkle with cheese and flakes of butter. Bake the moussaka in the preheated oven at 200 ° C for approx. 25 minutes.
6. I usually serve with fresh flatbread, garlic and herb quark and black olives.
7. Tip: A fresh tomato soup goes well as a starter. With a starter and side dishes, the moussaka is also enough for 6 people.