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Good morning my friends, I really know that you love traditional kitchen and I am here for you for one of the most common Greek food , let’s do it together step by step

Ingredients

4 eggplants in slices
6 zucchini in slices
100 g grated regatta for sprinkling

For the minced meat:

700 g ground beef from spala, double ground
1 medium onion grated
1 clove garlic, finely chopped
70 ml white wine
4 ripe tomatoes grated
1 carrot cut into cubes
1 kg pulp
salt
pepper
2 tbsp olive oil

For the béchamel:

120 g butter
90 g flour
840 ml hot milk
salt
pepper
nutmeg
50 g grated regatta

Preparation

I prepare the vegetables by cutting the aubergines into slices and the zucchini into diagonal slices. I salt them and leave them for an hour to lower their liquids.
To prepare the minced meat, heat the olive oil in a saucepan and sauté the onion and garlic for 1 minute.
I gradually add the minced meat, pressing it with the ladle to "break" and become grainy. I stir it to evaporate all its liquids and roast it taking one a light color. I extinguish it with the white wine that has just evaporated, I mix the fresh grated tomato with the pulp and I pour the mixture into the pot. Add the carrot, salt, pepper, lower the heat to medium and let it cook for 40-45 minutes. If you need a little water I add, while if the minced meat is cooked but it has a lot of liquid I turn up the heat and let them evaporate.
I continue with the vegetables which I place on kitchen paper and dab with them to remove as much liquid as I can.
I put them in the pan in oil paste, I spread them on both sides with olive oil and I put them in a preheated oven at 220 * C in the air for 40 minutes, moving the pans in the middle (up - down).
To make the béchamel, over medium heat, melt the butter in a saucepan, once it burns, add the flour, stirring constantly for 1-2 minutes until it darkens in color and cooks a little. Then I add the hot milk, salt, pepper, nutmeg, continuing to mix so that it combines with the flour and the béchamel begins to set.
When it sets, remove from the heat and add the grated regatta and stir to melt.
To make the moussaka in a 27 cm diameter pan, I first lay the eggplant slices and then the zucchini.
Pour a little grated regatta (20 gr) on top.
I continue spreading the minced meat spoon by spoon and flatten its surface.
Add a little grated regatta again (20 g).
I also add the béchamel spoons which I make flat with a spoon and sprinkle on top with grated regatta (30 gr).
Put in a preheated oven at 220 * C for about 40 minutes, until the surface is golden.
I take it out of the oven and leave it for about 20-30 minutes to cool, so that the béchamel "stands" and I can serve.
First with a knife I peel the béchamel from the walls and then I cut it into pieces.

That’s all folks

Stay safe and healthy my friends and take care of your people

My best wishes from Greece