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
50g grated cheese
3 egg yolks
Directions:
Slice vegetables then sauté in seed oil.
Apart from sautéing the onion and oil, when golden, remove from heat and save for later.
In the same skillet, cook the meat, seasoning it with marjoram, bay leaf, salt, pepper and cinnamon.
Cook for 15 minutes, then add onions from before, canned tomatoes and 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 add the egg yolks.
Add the bechamel sauce to the meat.
Assemble the moussaka in a buttered mold with breadcrumbs: make the layers with the vegetables, then the meat and finish with a thick layer of bechamel sauce.
Sprinkle with grated cheese.
Bake at 180° for 40 minutes.
