Hearty Mediterranean Moussaka with Eggplant and Béchamel

Preheat the oven to 180°C (350°F). Lightly grease a baking dish with vegetable oil.

Heat a small amount of vegetable oil in a pan over medium heat. Sauté the chopped onion and grated garlic until soft and aromatic.

Add the ground meat and cook until lightly browned. Stir in the tomato paste, mushrooms, chopped ham, and bell peppers.

Season with salt, black pepper, and dried thyme. Cook for a few minutes until the mixture is well combined and flavorful, then remove from heat.

Mix half of the mashed potatoes into the meat mixture until evenly incorporated.

In a separate bowl, combine the remaining mashed potatoes with the béchamel sauce until smooth and creamy.

Spread the béchamel–potato mixture evenly over the bottom of the prepared baking dish.

Arrange the eggplant slices in a neat layer on top of the sauce.

Spread the meat and vegetable mixture evenly over the eggplant.

Finish with the remaining béchamel mixture and sprinkle evenly with grated pizza cheese.

Bake for 35–45 minutes, until the top is golden and bubbling. Let rest for a few minutes before slicing and serving.