Mousaka

In a deep saucepan, sauté the onions in one tablespoon of oil until softened.

Add the minced beef and stir well.

Stir in the tomato purée diluted in a glass of water, then add the cinnamon, salt and pepper and cook.

In a frying pan, lightly brown the potatoes. Grill the aubergines.

In a baking dish, layer first the potatoes, then half the aubergines, followed by the meat sauce, and finally the remaining aubergines.

To make the béchamel, heat the butter in a saucepan, add the flour and cook briefly. Gradually add the milk, stirring continuously. Season with salt, pepper and nutmeg.

Stir until the sauce becomes thick. Remove from the heat and whisk in the egg.

Pour the béchamel over the aubergines and spread evenly.

Bake in a moderate oven until the top is golden brown.