How to make
Cut all of the vegetables into small pieces. Put them in a large pan with a cup of olive oil.
Season with salt, black pepper and a pinch of finely chopped parsley. Cover the pot and stew the vegetables, until they soften.
Remove them from heat and leave them to cool.
In a bowl pour the milk, the egg and flour. Beat, until a homogenous mixture is obtained.
Pour the resulting mixture over the vegetables and mix. Line a baking pan 8″ (20 cm) with baking paper.
Pour the mixture and level it out. Sprinkle the eggplant moussaka with the grated mozzarella and parmesan on top.
Bake the vegetable moussaka at 370°F (190°C) in a preheated oven with a fan for about 20 minutes.
Serve the summer eggplant moussaka warm!
Enjoy!
