VEGETARIAN MOUSSAKA

Peel the potato and slice it to 1cm thick. Put them in a baking tray with a few drops of EVOO and season with a pinch of salt, pepper and oregano.

We do the same with the eggplant, without peeling it and leaving it for about 5 minutes with salt before cooking to remove the bitterness.

Bake at 180° for 10 to 15 minutes.

We rinse them well to remove the salt and bake them with a few drops of EVOO, salt, pepper and oregano.

Chop the onion and garlic and fry for a few minutes.

Meanwhile, wash and chop the mushrooms and add them to the sauce.

Cook for a couple of minutes and add the tomato puree (it must be 100% tomato, no sugar). Let it cook for about 5 minutes.

Then add the two tablespoons of crushed tomato and cook over medium heat until reduced.

To prepare the Mornay sauce (which will cover the moussaka), cook a dash of EVOO with the whole spelt flour. Stir with a hand whisk and pour the milk little by little and at different times, stirring constantly. When it reaches the right texture, remove from the heat and add the salt, pepper, nutmeg, egg yolk and feta cheese. Stir well so that everything is integrated.

In a baking dish, place a base with the potatoes and half of the sofrito on top. Next, make a layer of eggplant, another with the rest of the sauce, and finish with another layer of eggplant.

Pour the Monray sauce on top, and add grated mozzarella (optional).