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low difficulty recipe this recipe need quite a bit of time servings 6


- 450g of ragu (look the recipe here

add paprika and cumin)

- 2 potatoes, sliced very thin

- 2 big eggplants, sliced 1 cm thick

- spices: salt, pepper, cinnamon, paprika,

bay leaves, cumin



- béchamel sauce (butter + flour + nutmeg)

- 1 egg

- gratered parmesan


Make the ragu. You need about 450g, you can find the recipe here. Don't use wine. Instead of  rosemary and oregano, spice with 1 teaspoon of paprika, 1/2 teaspoon of cinnamon and 1/2 teaspoon of cumin. You will need plenty of water in your Ragu, since some of it will evaporate during the cooking time in the oven.

Soak eggplants in water and spread salt to remove bitterness for 1 hour or more.

Add extra water, place on oven tray and brush with oil. Cook in the oven at 180°C (370F) until golden brown, and flip them over.

Peel the potatoes and slice them really thin. Oil your Mussaka pan and spread the potatoes. Cover in foil and put in the oven at 180°C with the eggplants for 20 min only (eggplants will need more).

Spread half of ready eggplants on potatoes. Spread half of ready ragu sauce on it. Add another layer of eggplants and meat

Make the béchamel: melt the butter and add flour. Stir until you obtain a gram. Salt and nutmeg to taste.

Mix one egg. Mix your béchamel with one egg and spread on top.

Cook covered in the oven at 180°C (360F) for 30 min. Remove the cover, add cheese on the top if wanted and cook about 10 more min until golden brown. Serve warm.

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