Moussaka | Greek layered eggplant with beef

In a saucepan, melt the butter (50 g) over medium heat. Add the flour and stir for 1 minute. Pour in the milk and bring to a boil, stirring constantly. Reduce the heat and cook for 10 minutes, stirring with a whisk. Add the sugar, a pinch of salt, and the cream, then bring to a boil again and cook for another 2 minutes. Remove from heat.

Cut 200 grams of the eggplant into 0.5 cm cubes, and the rest into 2 mm thick slices. Finely chop the onion and garlic, and dice the bacon.

In a saucepan, heat the oil over medium heat, add the bacon, and fry for 1 minute. Add the ground cumin, onion, and garlic, then sauté until translucent. Add the minced meat and brown it over higher heat for 5 minutes until it starts to brown. Season with salt and pepper.