Zucchini Moussaka

My today?s meal is zucchini moussaka, but not a traditional one, but in my own way. It looks like I?m still nostalgic for Greece Actually, I do not like Greek moussaka, it is too strong and too fatty for my taste and for my lifestyle. Instead, I like it this way?

What you need for today?s lunch is:

Firstly, I wash and slice zucchinis and eggplant, and leave them in the fridge for about an hour, to let off water. In the meantime, heat olive oil and put meat, chopped onions, and carrots in it, and fry it. I know that frying is not the healthiest way of preparing food, but this ?deadly sin? is the part of healthy lifestyle. Actually, I deeply believe that, if we go for such things in moderation, we make ourselves stronger. We know that this is not good for us to eat every day, but from time to time- it really won?t kill us!

So, let me continue? After an hour, I take the vegetables out of the fridge, and place them in an ovenproof dish, which I have previously brushed with olive oil. Then, I place the slices of zucchinis and eggplants to cover the bottom. Then, over that layer, I scatter about fried minced meat, and so on until I have the ingredients, but I always finish with the layer of vegetables. It looks better, and it is easier to serve.

I put it in the oven, add a glass of water, and bake it on 200°C for about 30-45min, I really do not know exact time, because I am always watching, so that?s how I decide when it is finished. 10-15min before the end, I mix eggs, milk and spices, and spill it over my moussaka, for better taste.

And this is how it looks in my oven, while baking

If you do decide to try this recipe, let me know what you think of it.