Ingredients

• 3 potatoes, large, boiled and peeled
• 5-6 tbsp. olive oil
• 1 onion
• 2 zucchini
• medium 2 eggplants
• thyme
• salt
• pepper

For the minced meat

• 1 onion 2 tbsp. olive oil
• for sautéing 1 sc. garlic
• 3 pinches of granulated sugar
• 1/2 tbsp. nutmeg
• 1 tbsp. cinnamon
• 1 tbsp. tomato paste
• 500 gr. ground beef
• 400 gr. crushed tomato
• salt
• pepper

For the béchamel

• 100 gr. butter
• 100 gr. flour 
• 750 ml milk 3.5%
• pepper, grated
• 1 pinch of nutmeg, grated
• 100 gr. parmesan, grated
• 3 yolks

Instructions

Preheat the oven to 200 ° C in air.

For the vegetables :

• Put a pan on high heat.
• Cut the potatoes into 1 cm slices and bake them in the pan together with 2-3 tbsp. olive oil, until they get a good color on both sides (and break does not matter).
• In a pan (25×30) with a little olive oil, spread the potatoes (1st layer), add thyme and season with salt and pepper.
• Cut the onion into thin slices and put it in the same pan together with a little olive oil. Saute the onion until caramelized and put it in the pan on top of the potatoes.
• Cut the zucchini into slices and put them in the same pan together with a little olive oil. Wait until they get a little color and spread them on the potatoes (2nd layer), add thyme and season with salt and pepper.
• Cut the aubergines into slices and put them in the same pan together with a little olive oil. Wait until they get a little color and spread them over the zucchini (3rd layer), add thyme and season with salt and pepper.

For the minced meat :

• Coarsely chop the onion and put it in the same pan we used for the vegetables along with a little olive oil over high heat.
• Finely chop the garlic and throw it in the pan.
• Add the sugar, the nutmeg, the cinnamon, the pulp and mix with a wooden spoon. At this point, scrape the bottom of the pan with a ladle to mix the pulp well, to get color and to leave its bitter taste.
• Add the minced meat to the pan and mix well until it caramelizes and gets a nice color.
• Quench with the crushed tomato, mix well and let it set on low heat for 10-15 minutes. Stir at regular intervals.
• Just before removing from the heat, season with salt and pepper.

For the béchamel

• Put a saucepan on low heat.
• Add the butter. Once melted, add the flour and mix with the whisk.
• Add the milk, gradually in portions. It is very important to pour the milk in small doses. Once the first is absorbed (no lumps), then pour the next dose.
• Stir constantly so that the mixture does not clump. Do this process until the milk is completely absorbed.Once the béchamel begins to blister, it is ready. It should be creamy and smooth.
• Remove from the heat and add grated pepper, grated nutmeg, a little parmesan, egg yolks and mix well.

For the assembly

• Add 200 gr. from the béchamel inside the minced meat. In this way all the materials of our moussaka will be kept together.
• Add salt and pepper if needed.
• Place the minced meat in the pan with the vegetables (4th layer).
• Finally, add the béchamel (be careful to spread it well throughout the pan) and sprinkle with grated Parmesan.
• Bake in the oven for 35-40 minutes until golden brown.
• Remove from the oven and leave to cool well for 1 hour.
• Cut into pieces and serve

For our Extra Virgin Olive Oil click here

For our Pepper click here

For our Thyme click here