Everyone knows the moussaka , the cult recipe of Greek mothers. We know less about its Cretan version with potatoes and béchamel, deliciously comforting to face the winter.
A tip: choose mashed or baked potatoes.
Peel and slice the onion and brown it in a saucepan with a drizzle of olive oil .
Add the crushed tomatoes, spices and honey . Salt and pepper and heat over medium heat for about 25 minutes. Add the tomato coulis , mix and set aside.
Brown the minced meat in 1 drizzle of olive oil over fairly high heat, salt and pepper. Add the tomato-onion preparation and continue cooking over low heat.
Wash and slice the eggplants lengthwise. Drizzle them with a drizzle of olive oil and bake for 20 to 25 minutes until tender.
Peel, wash and cut the potatoes into thin slices using a mandolin. Place these at the bottom of a gratin dish. Prepare the béchamel . Assemble the moussaka by alternating tomato preparation, minced meat and bechamel sauce.
Finish with a layer of béchamel covered with Parmesan . Bake 50 min - 1 hour in an oven preheated to 180 ° C.
Sprinkle with basil leaves just before serving.