Moussaka (μουσακάς) in the Mi Air Fryer - delicious Greek dish of meat with aubergines.

It is said that the moussaka is of Arab origin but that in the 1920s it was adopted and improved by the great Greek chef Nikolaos Tselementes, perhaps the most influential in Hellenic cuisine. And he popularized it in such a way that it has come to be considered a genuinely Greek dish.
Here is my recipe:
“Express” moussaka for two people
Ingredients:
1 eggplant
4 potatoes
2 finely chopped onions
4 tablespoons olive oil
50 grams of butter
½ liter of milk
½ deciliter of wheat flour
400 grams of ground beef
2 tablespoons tomato paste
1 deciliter of “passata” or tomato puree
Grated cheese
Nutmeg
Salt and pepper
Ragout:
In a pan put 2 tablespoons of olive oil and the beef. Cook for a couple of minutes and add the tomato paste, passata, a pinch of nutmeg, salt and pepper. Mix everything very well and add, eventually, a little water as the ragu should be somewhere in the middle, not too thick, not too liquid.
Empty the contents of the pan into another container and brown the onions in it.
Add back the ragu and mix everything well.
While the ragu is being prepared, cut the potatoes into slices and cook them in the fryer at 180°C for 10 minutes.
Bechamel sauce:
Add the butter, a pinch of nutmeg, a teaspoon of salt, pepper, and the flour to a saucepan and stir well. Add the milk, beating constantly until it thickens to the point of cream.
Lightly fry the aubergines, cut into rounds half a centimeter thick, on both sides in olive oil until softened and slightly browned.
In an ovenproof container that fits in the fryer basket, place a layer of sliced ​​potatoes. On it put a layer of eggplants. A layer of ragu and finally a layer of bechamel sauce.
Bake everything in the air fryer for 20 minutes at 200°C. Missing about 5 or 7 minutes add grated cheese on the moussaka and continue baking.
And ready!
Bon appetite!
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