Sunday evenings possess this extraordinary power to transport you straight into the heart of sun-drenched Greek islands ...

Bechamel is thought to be French cuisine, but it may have originated in Italy. The first mention of a bechamel-like sauce is ...

Spoon 5-6 tbsp of the bechamel sauce into the meat sauce and mix. Mix 3 tbsp of the grated cheese into the rest of the bechamel. Heat oven to 200C, fan 180C, gas 6.

Arrange the eggplant in a 10-by-17-by-2-inch oval baking dish. Spread the bell peppers and meat filling over the eggplant. Spread the béchamel sauce over the meat and sprinkle the cheese on top.

Courters' Kitchen: Fresh lamb, potatoes, béchamel sauce elevate Moussaka. November 7, 2012 at 1:00 a.m. | Updated January 1, 1904 at 1:00 a.m.

For Eggplant: Salt eggplant slices and leave to drain. Once eggplant has rested and drained some of its liquid, brush tops with olive oil and grill (or roast in oven). Brown ground meat, onions ...

Set aside and let cool while you make the meat sauce and bechamel. ... Once ready, set aside while you make the bechamel. Layer and cook the Moussaka: Preheat your oven to 375˚F.

Place 1 tablespoon of olive oil in a large frypan on medium-high heat, add the onion and sauté until tender, then add the garlic and sauté for another minute.

Béchamel sauce, also known as white sauce, is one of the mother sauces of French cuisine, but don't let the name (pronounced "bay-shah-mel") intimidate you. The basic version of this sauce ...