Eggplant and Zucchini Moussaka with Rice

INSTRUCTIONS

• 1
  First, cut the eggplants and zucchinis into thicker slices (approx. 0.5 cm), place them in a large bowl, and salt them. Then set them aside and let them release water (approx. 10 minutes). Meanwhile, finely chop the onion and garlic.
• 2
  In a deep pan, heat 2 tablespoons of oil and sauté the ground turkey over medium to high heat. Season with salt and pepper while sautéing. Sauté for 8–10 minutes until the meat is browned, 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. After that, add the canned tomatoes, meat, vinegar, and Herbes de Provence, and cook everything for 10–15 minutes over medium to high heat.
• 3
  Meanwhile, whisk the milk with the eggs and pat the zucchini and eggplant dry with a paper towel. Once the tomato mixture begins to thicken, pour in the milk and egg mixture 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 zucchini and eggplant slices until golden brown over medium heat (1–1.5 minutes per side).
• 5
  Next, preheat the oven to 180 °C and prepare a baking dish (20 cm × 30 cm). Arrange the eggplant slices on the bottom, slightly overlapping to cover the entire surface of the dish. Then spread a thick layer of the meat mixture over it. The next layer will be zucchini, which you will cover again with the meat mixture. This is followed by an eggplant layer, and on top of that, put the meat mixture again. Evenly spread Parmesan cheese on top and bake until golden brown for 55–65 minutes at 180–185 °C.
• 6
  Halfway through baking, prepare the rice: Rinse it, place it in a pot, pour in 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.