Zucchini Mussaka

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Peel onion and garlic. Finely dice the onion and sauté in olive oil until translucent. Stir in the minced meat. When the broth has evaporated, add the garlic clove through the press and fry briefly.

Add the tomatoes, mash them and bring everything to a boil. Stir the paradeis pulp into wine, add sugar, salt, cinnamon, a good pinch of pepper, bay leaf spice and oregano. Make everything ten min open, then another ten min with lid and set aside. Fold in the breadcrumbs.

Cut zucchini lengthwise into slices. Put flour on a flat plate. Turn zucchini in it to the other side and toast in oil until lightly browned. Degrease.

Remove skin from potatoes and cut lengthwise into slices. Brush gratin dish with remaining oil from frying pan and cover bottom with potato slices, sprinkle lightly with salt. Spread half of the minced meat sauce on top. Cover half of the zucchini slices with it, sprinkle lightly with salt. Spread the zucchini with the second half of the minced meat sauce. Place remaining zucchini on top and season lightly with salt. Preheat the oven to 175 degrees.

Heat the butter. Whisk in the flour and sweat it. Gradually pour in the milk, stir the roux until smooth, and let it bubble until it forms a thick sauce.

Season with salt, pepper, nutmeg and juice.

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