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

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.

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 ...

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.

Moussaka is one of Greece’s signature dishes, a fragrant and rich meat and vegetable pie that typically includes eggplant, ground meat, bechamel sauce and cheese, ...

Smooth the bechamel sauce over the casserole and bake in a 375-degree oven for about an hour, or until the topping is golden brown. Remove the moussaka from the oven and let rest at least 15 ...

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 ...

ENTRE Moussaka With Bechamel For the festival, Bobby and Tasso Orfanos add a layer of Idaho potatoes that are cut lengthwise into 14-inch-thick slices and fried in 375-degree deep fat until just ...