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The perfect moussaka
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Chef :
Cookpad GreeceThe perfect moussaka
Finally, a recipe for a light moussaka, that isn't "drowning" in oil!
Cooking instructions
* Step 1
Cut the eggplants and the zucchinis into thin slices.
* Step 2
Spread them out in a baking sheet, sprinkle with olive oil and season lightly with salt.
* Step 3
Plae the baking sheet in the oven at 170°C - 180°C on the first rack for about 40 to 50 minutes so that vegetables dry from their liquids.
* Step 4
Prepare the béchamel sauce.
* Step 5
As soon as you prepare the béchamel sauce, cover it with cling film to prevent a skin from forming.
* Step 6
Ground meatSauté the onion lightly in olive oil or if you want a lighter taste, just boil it together with the ground meat.
* Step 7
Add the ground beef to the oil and brown it.
* Step 8
Add the tomato, salt, pepper, cinnamon and water, though not too much.
* Step 9
Simmer until all its liquids are absorbed.
* Step 10
Place one layer of eggplants and one layer of zucchinis in a baking tray.
* Step 11
If you still have extra slices, repeat the process.
* Step 12
Spread the ground meat mixture over everything, distributing it evenly.
* Step 13
Spread the béchamel sauce evenly on the top.
* Step 14
Sprinkle with the cheese.
* Step 15
Bake at 200°C until the béchamel sauce is golden brown and the cheese has melted.
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