3 large zucchini, cut lengthwise into 1/4 inch slices
1/2 cup extra-virgin olive oil
5 tablespoons butter
7 tablespoons all-purpose flour (for gluten free I use Buckwheat flour instead of all purpose flour )
5 cups milk
1 pinch ground nutmeg
salt to taste
1 egg yolk, beaten
100g Parmigiano-Reggiano or Kefalotyrigrated
1 tablespoon olive oil
1 1/2 pounds (750grams) ground beef
1 onion, chopped
salt and pepper to taste
2×400 grams canned tomatoes chopped
1 cup crumbled feta cheese
1 tablespoon Mousaka mix
Preheat oven180C and lightly oil parchment paper
Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the mousaka mix, tomatoes, . Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. Adjust salt and pepper to taste
Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
To assemble,layer potatoes into the bottom of a 9×13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini meat sauce and follow the same pattern til there are no more vegetables.
Sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.
Sprinkle with Parmesan cheese or Kefalotyri
Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.