Moussaka my way

Peel and thinly slice the potatoes, brown in a frying pan with a little olive oil over medium-low heat until golden brown and slightly soft, set aside.

Cut the unpeeled eggplants into slices, brown in a frying pan with a little olive oil over medium-low heat until golden brown and soft, set aside.

Chop an onion into small squares and sauté in a pan with a little olive oil over medium-low heat, add spices: nutmeg, cinnamon, salt, white pepper and a bay leaf, when the onion is poached add the veal, and when the meat is done add tomato concentrate and crushed tomato, let reduce over low heat about 8 minutes.

To make the béchamel sauce: in a saucepan add the butter, when it melts add the flour and make a paste, then add the milk little by little and whisk vigorously with a whisk until it thickens, add the spices: salt, white pepper and nutmeg.

We assemble the moussaka in an earthenware dish, first the potato slices, then the eggplant, then the meat mixture and finally the béchamel sauce, you can put the cheese you want on top, I really like how feta cheese is, then we take it all to gratin for about 8 minutes at 200 ° with heat from above.