how to make a proper moussaka

Step-by-step instructions for making your own moussaka. You will need 4 large potatoes, olive oil, 2 large aubergines/eggplants, 3-4 onions, 1kg low fat beef mince, 3-4 cloves of garlic, 1 glass of red wine, 3 cans of tomato, black pepper, salt, oregano, basil. 1lt of milk, 50gr butter, 100gr flour, 150gr grated mozzarella. Method: Peel and slice the potatoes lengthwise and layer the bottom of your tray. Sprinkle them with some olive oil and set to cook for 25’ in a 180-degree Celsius oven till soft and golden on top. Cut the aubergines in rings, salt them, put them in a tray and set to cook for 25’ in the oven, alongside the potatoes, till soft. For the sauce, chop the onions and set to shallow fry in a bit of olive oil till golden. Add the beef mince to the onions. Stir till it breaks down fully. Chop and add the garlic. Add the wine. Add the cans of tomato. Add the black pepper, salt, oregano, and basil. Add some extra olive oil and let simmer over low temperature for 20’. On the tray with the cooked potatoes, layer the aubergines followed by the cooked sauce, spread evenly. For the béchamel sauce, in 1 litre of milk, add 50gr of butter and 100gr flour, salt and pepper. Turn the heat on medium and whisk vigorously for 10’ till the sauce thickens. It will still feel relatively loose (remember that it gains consistency when it cooks in the oven). If it is too liquid add a bit of flour being careful to mix it in properly. Add half the mozzarella to the béchamel mix. Pour the mixture on the tray, aiming for 2 inches thick. Sprinkle the remaining mozzarella on top and cook in a 180-degree Celsius oven for 1 hour.