Moussaka with eggplant and Bechamel sauce

[Sauce]

Moussaka with eggplant and Bechamel sauce

Category: Vegetable dishes

Ingredients
eggplant	5 pieces.
tomatoes (without skin)	5 pieces.
boiled rice	200 g
any minced meat	300-400 gr
coarse grated cheese	150 g
Sauce
sl. butter	2 tbsp. l.
flour	2 tbsp. l.
milk	2 glasses
eggs	2 pcs.
salt

Cooking method

• When the eggplant starts, it's our favorite dish.
  
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• Peel the eggplants, cut into slices and salt, let the bitterness drain. Fry them with a minimum amount of oil. Fry the minced meat, salt and pepper. Boil rice. Scald the tomatoes with boiling water, remove the skin and cut into slices.
  
• In the form, lay in layers, starting with a tomato, then eggplant, minced meat, rice, grated cheese, again tomatoes, eggplant, etc., until it ends. Pour over the sauce and bake in the oven.
  
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• Sauce
  
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• 2 tbsp. lies. mix butter with 2 tbsp. lies. flour and stir in a saucepan over low heat, when it dissolves - add 2 tablespoons of milk and cook, stirring until thickened. Beat 2 eggs and season with salt. Remove the mass from heat and add eggs, stirring occasionally. Pour the sauce over the moussaka and into the oven for 20 minutes at 180-200 degrees.
  
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• Try it, you won't regret it, delicious and hot and cold
  

[leka]

leka as soon as I read the recipe, I immediately ran to make it, at six in the evening I had already prepared it
True, I didn’t have any cheese, but it’s delicious without it!

Thank you!

DJ, I knew that you would like it Husband has come home from work, but the moussaka is already cold, he says I don't want to eat from the heat (but I sentenced 2 portions)

Last year I did Musaka very often in September, because in the summer I don't want to turn on the oven.
The recipe is similar to Leki, but instead of rice, I added slices of potatoes with eggplant in layers.