Скачать или смотреть Veggie Moussaka

Ingredients
butter, carrots, eggplant, flour, milk, parmesan, potatoes, salt, vegetable oil, zucchini

Recipe
Slice the eggplant and the potato.
Put a parchment paper sheet on a baking tray.
Place on it the eggplant and potato slices and pour on them 2 tablespoons of vegetable oil.
Sprinkle some salt and bake them for 10 minutes to 350 degrees F/175 degrees C.
Shred the carrot. Shred the zucchini and squeeze out the excess water.
Heat 1 tablespoon of vegetable oil in a skillet.
Put the carrot and the zucchini in the skillet. Season with salt and cook the vegetables.
Make the béchamel sauce: In a saucepan, melt the butter on low heat. Add the flour and mix it with the melted butter until thick. Add the milk and whisk until you make a white sauce. Season it with salt.
Divide in two equal parts the carrot and zucchini mixture.
In a ceramic baking dish, put a layer of eggplant slices, then a layer of carrot and zucchini mixture, a layer of béchamel sauce, a layer of potato slices, another layer of vegetable mixture, and again a layer of béchamel sauce.
On top, sprinkle the grated parmesan.
Bake the moussaka for 25 minutes at 345 degrees F/170 degrees C.
Serve warm!
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