Ingredients:
Minced meat
Onion
Potato
Zucchini
Eggplant
Seed oil
Bay leaves
Cinnamon
Fresh marjoram
Tomato sauce
Canned tomatoes
100g butter
1 liter of whole milk
Nutmeg
Pepper
50 g grated cheese
3 egg yolks
Directions:
- Slice the vegetables then brown them in the seed oil.
- Apart from frying the onion and oil, when it turns golden, remove from the heat and save for later.
- In the same pan, cook the meat, seasoning it with marjoram, bay leaf, salt, pepper and cinnamon.
- Cook for 15 minutes, then add the onions from before, the canned tomatoes and the tomato sauce.
- Cook for 50 minutes over medium heat, stirring occasionally.
- For the béchamel sauce, melt the butter in a saucepan, then mix the flour and milk.
- When thick enough, season with salt, pepper, nutmeg and grated cheese.
- Finally incorporate the egg yolks.
- Add the béchamel sauce to the meat.
- Assemble the moussaka in a mold buttered with breadcrumbs: make the layers with the vegetables, then the meat and finish with a thick layer of béchamel sauce.
- Sprinkle with grated cheese.
- Bake at 180° for 40 minutes.
