Moussaka in Greek

Moussaka in Greek is perfect for a large company or a family dinner. The dish is bright and rich. It contains vegetables, meat, sauce, it does not require an additional side dish.

Ingredients

• eggplant 2 pcs.
• zucchini 2 pcs.
• potatoes 4 pcs.
• Parmesan cheese 50 g
• minced meat 250 g
• s / s tomatoes 400 g
• onion 1 pc.
• garlic 3 pcs.
• olive oil Filippo Berio 3 tbsp
• salt 2 tsp
• ground black pepper 0.5 tsp
• flour 1 tablespoon
• milk 1 glass (s)
• butter 1 tbsp
• 1 pinch (s) nutmeg
• mixture of italian herbs 1 tsp

Directions

1. Cut vegetables into slices. Salt the eggplants and leave for a while. Place on a paper towel and pat dry before frying. Fry eggplants and zucchini in a dry grill pan. You can add a little Filippo Berio olive oil to the potatoes.
2. For the meat sauce, fry the finely chopped onion and garlic in Filippo Berio olive oil. Add minced meat, tomatoes in your own juice. Simmer the sauce over medium heat until the moisture is completely evaporated. Season with salt and pepper, add a mixture of Italian herbs.
3. For the white Bechamel sauce, melt the butter in a saucepan, add flour. Stir with a whisk and add milk. Over low heat, stirring continuously, bring the mixture to the desired thickness. Season with salt, add a little nutmeg. Place some of the potatoes, eggplants and courgettes in a suitable ceramic dish. Distribute some of the meat sauce. Repeat alternating layers of vegetables and meat sauce.
4. Pour the prepared béchamel sauce on top of the casserole. Put the mold in an oven preheated to 180 degrees and bake for 30 minutes. Sprinkle some grated Parmesan on top of the moussaka five minutes before it's ready.