How to make
Fry the onion in a pan. Add the chopped carrot and peppers. After 1-2 minutes, add the rice. After it is fried, add the puree and pour the broth.
Add the spices and leave the stuffing to cook, until it's halfway cooked.
Cut the eggplant into circles and sprinkle it with salt. After 30 minutes, wash and dry it. Cut the zucchini into circles.
Arrange 1/2 of the zucchini in a greased baking pan. Spread 1/2 of the stuffing on top.
Sprinkle with grated yellow cheese and cover it with the eggplants. Pour the other part of the stuffing, sprinkle with yellow cheese again and arrange the remaining zucchini.
Place a few cherry tomatoes and sprinkle with yellow cheese again. Beat the eggs with the milk and flour. Add a pinch of salt and black pepper.
Pour the moussaka with the topping and bake at 390°F (200°C) for about 30 minutes, or until it aquires a golden brown color on top.
Leave it to cool slightly and serve it cut into pieces with a spoonful of cream or yogurt.
The moussaka with rice, zucchini and eggplant is ready.
