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

With tender eggplant, savory beef, juicy tomatoes, and a silky béchamel sauce, it’s a dish that feels special—yet this version makes it incredibly accessible. Perfect for weeknights or cozy family ...

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.

The bechamel sauce; the slow-simmered tomato sauce; the thinly sliced, ... Moussaka is, in short, an eggplant and meat casserole, one of Greece’s national dishes.

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.

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.

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 ...

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.