Moussaka

In a saucepan over medium heat, melt the butter. Add the all-purpose flour and stir for 1 minute. Pour in the milk and bring to a boil, stirring constantly. Reduce the heat to low (under one-third) and cook for 10 minutes, stirring constantly with a whisk. Add sugar and salt, pour in the cream, bring to a boil, and cook for 2 minutes, stirring constantly. Remove from heat.

Finely grind the meat.

Cut 200 g of eggplant into 0.5 cm cubes, and slice the rest into 2 mm thick rounds. Finely chop the onion and garlic, and cut the bacon into 0.5 cm cubes.