: How to prepare
To prepare eggplant moussaka, first cut the potato into rings and boil it until it is half cooked. Place the canned eggplant on the heat in another container until the excess water is drained and add a little coriander seed, pepper and salt as desired.We peel the onion and chop it on a cutting board and pour oil in a large pan and put it on the heat until it gets a little hot and fry it and wait until it becomes soft and then add the canned minced meat. Add and fry until the color of the meat changes completely and pour a little oil in the panAnd we fry the tomato paste in oil until the color of the oil becomes completely red and then we pour salt, turmeric, garlic powder and black pepper on it and fry the tomato paste with good meat and half a glass of lukewarm water. Pour over the ingredients, stir and close the lid of the pan so that the brain meat is cooked with gentle heat and the water in the pan evaporates completely.We turn on the oven and put it on 180-190 degrees Celsius until it heats up, and then we grease the dish we have chosen for the gratin with a brush or brush, and put breadcrumbs on the bottom of the dish and boiled potatoes. We arrange the ring on the breadcrumbsAnd the next layer, we put half of the eggplants and pour the last layer of the meat sauce and smooth it completely on the surface with the bottom of the spoon, and again put the eggplant on it and finally add the sauce (butter and flour with Mix it so that the flour dissolves in the oil. Then put it on a low heat and add the milk and stir constantly until the sauce becomes thick like porridge.)

pour it on the eggplants and finally pour the pizza cheese on the ingredients and completely cover the gratin with it. Then we put the gratin dish in the oven until the cheese is completely melted and golden in 30 to 45 minutes.
We turn on the grill to make it golden. We take the prepared eggplant gratin out of the oven and wait until it cools down a bit because it may spoil its beautiful appearance when it is hot. After it cools down, cut it and enjoy it.