How to make
Cut the eggplants and zucchini into circles in a large baking pan, sprinkle them with salt and olive oil and bake them in the oven.
Meanwhile, fry the basil, celery, carrot and finely chopped onion together.
Stir them for about 5 minutes, then add the minced meat.
Pour the wine and continue to cook the mixture until the alcohol evaporates.
Pour the spices along with the tomato puree and tomato concentrate and leave the sauce under a lid at a moderate temperature for about 20 minutes.
Arrange the baked zucchini and eggplants in a greased pan and pour the tomato sauce with the minced meat on top and alternating all of the products until you run out.
For the Greek béchamel sauce, beat the flour with a little water and salt using a wire whisk and bring the mixture to a boiling point over low heat, while stirring constantly, until it thickens.
Add the egg and cook for a few more minutes.
Add the butter and season with black pepper and nutmeg.
Drizzle the Greek moussaka with béchamel sauce, sprinkle it with grated yellow cheese and bake it until it aquires a golden color at 390°F (200°C).
The Greek moussaka with zucchini, eggplant and minced meat is very tasty.
Enjoy your meal!
