Easy Light Moussaka

Ingredients:

500 g minced lamb
200 ml chopped tomatoes
1 onion
1 clove garlic, finely diced
3 average size aubergines
40 g butter
40 g flour
1/5 liter milk
200ml olive oil
salt
paper

Method:

Remove skin from aubergines and slice them. Put salt and pepper on each slice and fry them in olive oil until they get a little brown from both sides. Put one layer of aubergine slices on a baking dish. Mix chopped onion, garlic and meat together and fry until meat has no longer a red color. Add tomatoes and fry for another 5-7 minutes. Place that mixture on the top of aubergines. Place on the top another layer of aubergines.

For Bechamel sauce: gently melt butter in a pan, then sift in flour. Add milk little by little, then season with salt and ground pepper. Stir until mixture boils and thickens. Cook until it has a creamy texture and pour over aubergines. Bake in the oven for 25-30 minutes 200 C heat.