Moussaka

This is more or less how my aunt makes her moussaka. It seems like an incredible job, but you could split up your workload and make the mince sauce the day before (but bring it back to room temperature before putting the moussaka together). If you peel the potatoes in advance, keep them in a bowl of water so that they don’t discolour. You could even fry your eggplant and potatoes a few hours before making the béchamel and putting the moussaka in the oven. The size of the dish is important: