Moussaka with whole wheat bechamel sauce

Peel and cut the eggplants and potatoes into thin slices. I do it with a mandolin. Put them in the oven at 200° and cook until they are soft.

In the meantime, peel all the other vegetables and grind them with the mincer. We put oil in a frying pan and we poach them until they are done. Finally add the crushed tomato and let it reduce a little.

Remove the eggplants and potatoes from the oven to let them cool down. Take a baking dish and grease it with a little oil.

Let's make the béchamel sauce (I make it with the food processor because it is easier to avoid lumps). We put the butter so that it melts over low heat and when it does, we add the flour and stir for a few minutes so that it does not remain raw. Add the milk (better if it is hot) and stir continuously (I do it with a whisk to break up the lumps) until you have a thick texture.

Put a layer of eggplant, then a layer of vegetable filling and another of bechamel sauce. Put a layer of legs on top and then another layer of stuffing, until there are no leftovers.

Sprinkle mozzarella on top and gratinate in the oven.