Salmon moussaka

Cut two eggplants into slices, add a little olive oil and salt and put them in the microwave for 15 minutes, turning them from time to time.

Meanwhile, sauté a carrot and a finely chopped onion.

Add the boneless salmon in cubes to the sautéed mixture.

A béchamel sauce is made with olive oil, whole wheat flour, milk, nutmeg and salt.

When the salmon is cooked, add some bechamel sauce and fried tomato and fry for two minutes.

In a baking dish, add fried tomato, a layer of eggplant, salmon sauce, a layer of eggplant, and so on until everything is finished, ending with bechamel sauce and grated cheese. Put in the oven, previously preheated and gratin 10 minutes.