Greek Moussaka

Chop the onion, carrot, bell pepper, garlic and mushrooms and sauté with a little oil.

Add the oregano, salt, pepper, nutmeg and crushed tomato.

Then add the meat and stir to integrate all the ingredients and let the minced meat cook.

On the other hand, cut the eggplants in slices of about 1 cm and steam them.

In a dish we alternate the layers of eggplant and meat.

Finally, optionally, we can make a béchamel sauce with a little oil, flour and milk and add as a final layer

Add the grated Emmental cheese and bake in the oven for 15 minutes at 200°.