A family without love meat Moussaka

Preparation

Preheat oven to 400 degrees.

Prepare the vegetables:

Giving Showing eggplant and zucchini in a colander and salt generously. Cover with through a heavy plate or container loaded inverted. Place the colander in the sink, so that excess moisture can be drawn. You have to sit for at least 15-20 minutes.

Peel the potatoes and cook together for about 10 minutes. You should not soft enough to be tender (parboil).

Drain, cool and cut into 1/4 inch slices. Put aside.

A baking sheet with foil and lightly grease. Add a little water to the egg whites and beat lightly with a fork or whisk. Spread bread crumbs on a plate.

Rinse the eggplant and zucchini and dry the excess moisture with paper towels. Aside zucchini and potatoes. Dip eggplant slices in beaten egg whites and then dredge in bread crumbs, coating both sides. Show breaded eggplant slices on a baking sheet and bake for half an hour, rotates once while cooking.

When the eggplant is cooking done, lower the oven temperature to 350 degrees.

Make tomato sauce:

The olive oil in a large skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add the mashed chickpeas to the pan with the tomatoes, tomato puree, cinnamon, oregano, cumin, sugar, salt and pepper. Let cook the sauce, so that excess liquid can be boiled.

Moussaka Assembly:

Grease a form of 9 x 13 x 3 inches of cooking. Sprinkle the bottom of the pan with bread crumbs. Leaving some space at the edges of the pan, cover the bottom of the pan with a layer of potatoes. Cover with a layer of eggplant slices. Add the tomato sauce on top of the eggplant and sprinkle with grated cheese. Next, add the zucchini slices. Cover coat with another layer of eggplant slices and again with grated cheese.

Prepare the béchamel:

Melt the butter over low heat. With a blender, add the flour and the melted butter, whisking constantly mixed to a smooth paste. Allow the flour to cook for a minute, but do not let it brown.

Add the milk mixture in a steady stream heated, whisking constantly.

Simmer until slightly thick, but do not boil. Remove from heat and add the beaten egg yolks and pinch of nutmeg. Return to heat and stir until the sauce thick, being careful not to burn.

Ready for the oven:

Pour. The bechamel over the eggplant, making sure to leave the sauce to cover the sides and corners of the pan Smooth bechamel and sprinkle on top with a knife and with remaining cheese. Bake at 350 degrees for 45 minutes or until the sauce bechamel browned. Allow it to cool for 15-20 minutes before slicing and serving.

You can customize this court, until the decision of the bechamel sauce and place in the refrigerator. Make the bechamel sauce just before you intend to cook.