Moussaka with Eggplant and Potatoes

Clean the eggplants, slice them into rings, place in a container and salt. Let it sit for 30 minutes to remove the bitterness.

Peel and finely chop the onion and garlic. Heat the pan, first fry the garlic, then the onion until golden brown.

Dice the tomatoes and bell pepper. Add them to the pan with onion and garlic, simmer for 5 minutes. Then add the ground meat, pour in 100 ml of water, add a bay leaf and simmer for 25 minutes.

Peel 6 large potatoes, cut them into rings and place in boiling water for 10 minutes. Drain the water and let the potatoes cool.

A couple of minutes before the minced meat is ready, add chopped cilantro, cinnamon, paprika, ground pepper and turmeric. Stir, remove from heat and cover with a lid.

Drain the juice from the eggplants, rinse them with water and dry with a towel. Fry each piece in olive oil on both sides for 30 seconds. Transfer to a towel and blot excess oil.

Take a deep baking dish. Layer potato rings on the bottom, salt and pepper them lightly. Spread the ground meat evenly on top, then layer the fried eggplant rings in an even layer.

In a saucepan, melt the butter, stir in the flour. Stir until lumps disappear. Carefully pour in the pre-heated milk. Simmer over low heat, stirring constantly, until thickened and reaches a sour cream consistency.

Grate the cheese on a coarse grater and add it to the sauce. Mix thoroughly until smooth. Remove from heat and evenly pour the sauce into a baking dish over all layers.

Place the form in an oven preheated to 170 °C and bake for 45 minutes. Watch the top layer — the sauce should acquire a golden crust.