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Moussaka

Category:	Lunch
Sub-Category:	Casseroles
Difficulty/Costs:	simple/low
Number of people:	12
Ingredients:	6 tablespoons olive oil 6 finely chopped onions 6 cloves garlic, finely chopped 1.500g minced 3 large canned tomatoes 450ml broth 1.5 tsp dried oregano Salt Pepper 750g aubergines into thin slices 750g potatoes into thin slices 120g flour 120g butter 1.5 litres of milk Salt Pepper Nutmeg, cinnamon to taste 200g grated hard cheese 450g yoghurt 3 egg yolks Butter for the mould

Preparation:

To prepare the sauce heat some olive oil in the pan. Add the chopped onion and garlic and fry until golden brown. Add the mince and fry until crumbly. Add the peeled tomatoes, broth and oregano. Simmer for 15 minutes. Season with salt and pepper. Blanche the potatoes and eggplant for 2 minutes, then drain. Create a béchamel sauce with the butter, flour and milk. Grease the baking dish, put in one layer of potatoes and eggplants next. Add the cheese, followed by the mince. Then start again with the rest of the potatoes and eggplants. Mix the yoghurt with the egg yolks, cinnamon and nutmeg and add it to the béchamel sauce. Pour it all over the casserole and sprinkle the remaining cheese on top. Bake at 200 ° for about 50 minutes.