Ingredients:
Meat mince
Onion, Potato, and Zucchini
Eggplant
Bay leaf seed oil
Cinnamon
Marjoram leaves, fresh
Sauce with tomatoes
Tomatoes in a can
100g of butter
1 gallon whole milk
Nutmeg
50 g grated cheese 3 egg yolks
Directions:
Brown the vegetables in the sunflower oil once they have been sliced.
Aside from frying the onion and oil, remove from the fire when it turns golden and set aside to cool.
Cook the beef in the same pan, flavoring it with marjoram, bay leaf, salt, pepper, and cinnamon.
Cook for 15 minutes, then add the previously cooked onions, canned tomatoes, and tomato sauce.
Cook for 50 minutes, stirring occasionally, over medium heat.
Melt the butter in a pot, then whisk in the flour and milk to make the béchamel sauce.
Season with salt, pepper, nutmeg, and shredded cheese when it’s thick enough.
Finally, fold in the egg yolks.
Pour the béchamel sauce over the meat.
Assemble the moussaka in a buttered breadcrumb-lined mold, starting with the veggies, then the meat, and finishing with a thick layer of béchamel sauce.
Garnish with shredded cheese.
Bake for 40 minutes at 180°.
