Moussaka

Ingredients:

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Serves 3 - 762 cal per serving
Prep-time: 30 min. - Total-time: 60 min.

Peel the potatoes and cut in slices. Grease a casserole dish with 1 tbsp oil and cover with potato slices. Season with pepper, salt and rosemary. Bake in the pre-heated oven for 25 minutes at 390 F. Meanwhile rinse the eggplant and zucchini, trim stem ends. Cut in slices, sprinkle with salt and let stand for about 20 minutes. Pat dry with a paper towel. Drop the tomatoes in a pot with hot water and blanch for 30 seconds, remove and peel off the skin. Cut tomatoes in slices. Dice the onions and garlic and fry with 1 tablespoon oil until glassy. Add ground meat and brown. Season with pepper, salt and rosemary. Let cool and spread over the potatoes. Fry the eggplant and zucchini for 3-5 minutes in the remaining oil. Layer the eggplant and zucchini on top of the meat; season. Mix the eggs with the milk and pour over the vegetables. Bake Moussaka for about 25 min. in the oven.