Moussaka - cooking recipe

Ingredients

1 lb potatoes
2 None eggplants, sliced
4 tbsp olive oil
1 lb ground beef
1 None onion, finely chopped
2 cloves garlic, finely chopped
4 stalks oregano, finely chopped
2 lbs tomatoes, half roughly chopped, half sliced
1 pinch ground cinnamon
2 tbsp butter or margarine
2 tbsp flour
3/4 cup low-fat milk
1 cup vegetable stock
2 None medium eggs
1/4 lb Parmesan cheese, grated

Preparation

Preheat the oven to 400\u00b0F. Cook the potatoes in boiling water for about 20 mins. Drain the potatoes and rinse them in cold water, peel and slice.
Meanwhile, to prepare the eggplant, lay the eggplant slices on paper towels and sprinkle with salt. Leave for 15 mins, then pat dry. Heat 3 tbsp of the oil in a frying pan and fry them in batches until golden on both sides. Season with pepper, and drain on paper towels.
To make the tomato sauce, heat the remaining oil in the pan and brown the ground beef until it is crumbly. Add the onion and garlic and cook briefly. Stir in the oregano and chopped tomatoes and simmer for 5 mins. Season to taste with salt, pepper and cinnamon.
For the Bechamel sauce, melt the butter in a saucepan, add the flour to form a paste (roux) then gradually add the stock and milk. Bring to a gentle boil and simmer for about 5 mins, stirring, until thickened. Season with salt and pepper.
To assemble, pour the tomato sauce into the base of an 8 x 12 inch baking dish. Layer on the sliced tomatoes, potatoes and eggplant. Pour the bechamel sauce on top and sprinkle with the cheese. Bake for about 40 mins until golden and serve hot.