Potato Moussaka Recipe

Peel and finely slice the onion and sauté it in a pot with a drizzle of olive oil. Add the crushed tomatoes, spices, and honey. Season with salt and pepper and heat over medium heat for about 25 minutes.

Add the tomato sauce, mix, and set aside. Sauté the ground meat in a drizzle of olive oil over fairly high heat, seasoning with salt and pepper. Add the tomato-onion mixture and continue cooking over low heat.

Wash and slice the eggplants lengthwise. Drizzle with a little olive oil and bake for 20 to 25 minutes until tender.

Peel, wash, and slice the potatoes into thin rounds using a mandoline. Place them at the bottom of a baking dish.

Prepare the béchamel sauce.

Assemble the moussaka by alternating the tomato preparation, minced meat, and béchamel. Finish with a layer of béchamel topped with parmesan.

Bake for 50 minutes to 1 hour in a preheated oven at 180°C.

To finish, sprinkle with basil leaves just before serving.