Mousaka

In a deep saucepan, sauté the onions in 1 tablespoon of olive oil.

Add the ground meat and cook, stirring well.

Add the tomato paste dissolved in a glass of water, the cinnamon, salt, and pepper, and let the mixture simmer.

In a frying pan, brown the potatoes. Grill the eggplants until lightly cooked.

In a baking dish, arrange the potatoes first, then half of the eggplants, followed by the meat sauce. Finish with the remaining eggplants on top.

For the béchamel sauce, melt the butter in a saucepan and stir in the flour. Gradually add the milk while stirring continuously. Season with salt and pepper and add the grated nutmeg.

Continue stirring until the sauce thickens. Remove from the heat and mix in the egg.

Once the béchamel is ready, spread it evenly over the eggplants.

Place the baking dish in the oven and bake at a moderate temperature until the béchamel is golden brown.