مسقعة بالبشاميل

We slice the eggplants and potatoes, arrange them on a baking tray lined with parchment paper, sprinkle with salt, and bake in the oven at 200-220°C for 30-35 minutes, depending on the oven.

In a frying pan, we heat 2 tablespoons of olive oil, finely chop the onion and crush the garlic, and sauté the onion until it softens.

We add the minced meat and cook until fully browned

We add the tomato paste, chopped tomatoes, and spices, stir, and leave on low heat for 5 minutes until the sauce thickens.

For the béchamel sauce: We melt the butter in a pan, add the flour, and stir on medium heat until the flour color changes.

Gradually add the milk, stirring continuously.

Once all the milk is added, we continue stirring until the mixture boils and thickens. We ensure no flour sticks to the bottom of the pot.

We turn off the heat, add nutmeg, salt, and pepper, and stir.

In a baking dish, we arrange the first layer of roasted eggplants and potatoes.

We add the meat filling and then add a second layer of vegetables.

We pour the béchamel sauce over the vegetables and sprinkle the cheese on top.

We bake in the oven at 200°C for 30 minutes.