Moussaka – Greek

A great zucchini recipe for all tastes:

Clean melanzane and zucchini and cut each into X cm thick slices, place on kitchen roll, sprinkle with salt and soak in water for 20 min. Peel the potatoes, cut them into slices, blanch them in boiling salted water for 3 minutes, cool them and drain them.

For the sauce, peel and chop onions and garlic, sauté in 3 tbsp. hot oil until translucent, add paradeis pulp and flour and sauté briefly. Add clear soup and chopped tomatoes, season with pepper, cinnamon, salt, oregano and 1 pinch of sugar and cook for 15 minutes. Fold in 100 g Parmesan cheese.

Dry melanzane and zucchini, fry in b portions and 3 tbsp hot oil each until brown, drain on kitchen roll.

Clean tomatoes and cut into slices. Mix milk, eggs and 100 g Parmesan, season with salt, pepper and nutmeg.

Place a quarter of the melanzane and zucchini alternately in a fan shape in a greased gratin dish (40 cm long, 8 cm high), place a third of the potatoes on top and spread a third of the tomato sauce evenly over the top.

Repeat layers and then pour the egg milk.

Bake in a hot oven at 180 °C on the 2nd rack from the bottom for 1 hour (gas 2-3, convection oven 160 °C). Rest for 15 min. after baking.

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