How to make
In a saucepan, heat the oil and add the finely chopped onion and the grated carrot, fry until the onion softens.
Mix the minced meat with a little water and add it, leave it like this, stirring periodically until the water evaporates. Add the tomato puree and paprika, mix.
Add the peeled and diced potatoes, the savory herb and the black pepper, mix briefly. Transfer the mixture to a rectangular baking tray and add enough warm water to cover the ingredients.
Place the tray in an oven preheated to 390°F (200°C) and bake until the potatoes are ready.
Meanwhile, prepare the Béchamel. Melt the butter and heat it, add the flour and fry until golden.
Pour the cold milk into the mixture in a thin stream while constantly stirring, add the egg beaten with a fork and stir until a homogeneous thick mixture. Add salt and sprinkle with black pepper to taste.
Pour the béchamel evenly over the moussaka and sprinkle the grated cheese over it.
Bake until golden on the top rack of the oven.
Juicy and very tasty moussaka!
Moussaka with Béchamel sauce and cheesy crust is ready.
