Eggplant/ Moussaka with bechamel sauce

Eggplant/ Moussaka with bechamel sauce which is well known in the Egyptian and Greek kitchen as well. A very tasty recipe .

Eggplant with bechamel sauce

Ingredients:

1 kg eggplant- fried

300 gm minced meat-cooked previously 

1 tomato grated

1 tbsp tomato paste

1tsp Back pepper 

For Bechamel Sauce 

1 litre milk

3-4 tbsp flour

1 sachet chicken stock powder 

Salt to taste 

Method:

In a preheated pan , drizzle some oil , add the previously minced meat then the grated tomato and the tomato paste.  When all combined , remove from heat and set aside.

In a cooking pan , prepare bechamel sauce, melt the butter .Add flour and stir until combined.  Add the milk stirring constantly to avoid creating any lumps. When bechamel is the consistency prefered,  add chicken stock sachet and salt to taste. Remove from heat.

In a baking dish , add a layer of bechamel , then a layer of eggplant  then meat . Repeat layers. Bake in the oven.