Eggplant and Zucchini Moussaka with Rice

INSTRUCTIONS

• 1
  First, cut the eggplants and zucchinis into thick slices (about 0.5 cm), place them in a large bowl, and salt them. Then set them aside to release water (about 10 minutes). Meanwhile, finely chop the onion and garlic.
• 2
  In a deep pan, heat 2 tablespoons of oil and sauté the turkey meat over medium to high heat. Season with salt and pepper while sautéing. Cook for 8–10 minutes until the meat is seared, then remove it from the pan and set aside. Reduce the heat to low, add the onion to the pan, and sauté for 4–5 minutes. Then add the garlic and sauté for another 30–60 seconds. Next, add the canned tomatoes, meat, vinegar, and Provençal herbs and cook everything for 10–15 minutes over medium to high heat.
• 3
  Meanwhile, whisk the milk with the eggs and pat dry the zucchini and eggplant with a paper towel. Once the tomato mixture starts to thicken, pour in the milk with eggs and cook for 20–30 minutes over medium heat until the mixture thickens.
• 4
  In a large pan, heat 1 tablespoon of oil and sauté the dried slices of zucchini and eggplant over medium heat until golden (1–1.5 minutes on each side).
• 5
  Next, preheat the oven to 180 °C and prepare a baking dish (20 cm × 30 cm). Arrange the eggplant on the bottom so that it slightly overlaps and covers the entire surface of the dish. Then spread the thick meat mixture over it. The next layer will be zucchini, and cover it again with the meat mixture. Follow with an eggplant layer and again add the meat mixture. Evenly spread Parmesan on top and bake until golden for 55–65 minutes at 180–185 °C.
• 6
  Halfway through baking, prepare the rice: Rinse it, place it in a pot, cover with 650 ml of water, and cook for 15–20 minutes over low heat.
• 7
  Remove the finished moussaka from the oven, let it cool for 20 minutes, and serve with rice.