Moussaka

We slice the eggplants and potatoes into medium-thick rounds, arrange them on a baking sheet lined with parchment paper, and sprinkle with a bit of salt.

We bake the vegetables in a preheated oven at 200–220°C (392–428°F) for 30–35 minutes until tender and lightly browned.

We prepare the meat filling: In a skillet, we heat olive oil, add the chopped onion, and sauté until soft.

We add the minced garlic and ground meat, and cook until the meat is fully browned.

We add the tomato paste, chopped tomatoes, and spices (cumin, paprika, salt, and pepper), stir, and let the mixture simmer on low heat for 5 minutes until thickened.

We prepare the béchamel: Melt the butter in a saucepan, then add the flour and stir until golden.

We gradually pour in the milk, whisking constantly to prevent lumps

We continue stirring until the sauce thickens and comes to a gentle boil, then turn off the heat and add nutmeg, salt, and pepper.

We begin assembling the dish: In a baking dish, we arrange a layer of the roasted eggplants and potatoes, then spread the meat filling on top.

We add a second layer of the roasted vegetables over the meat.

We pour the béchamel sauce evenly over the top, then sprinkle the grated cheese.

We bake the dish at 200°C (392°F) for 30 minutes until the top is golden and bubbly.