Greek Moussaka

Cut the eggplant, neither too thin nor too thick, pass the slices through a frying pan so that they remain soft but without losing structure! Don't worry, you will do it well!

Julienne the onion and cut the red bell pepper. All finely chopped! A little garlic powder, salt, oregano and thyme. When it is well poached add the tomato. Mix everything well, guys! Add the wine and let the water evaporate.

Preheat the oven to 200. Begin to structure the moussaka in the oven tray. First we put a layer of eggplant and then another layer of stuffing, and so on up to 2 layers! The bechamel sauce is put on top of the last layer together with the grated cheese! We leave it in the oven for 15/20 mins and it's ready!

Enjoy it and make the most of it 😋.