Greek Moussaka

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Set the microwave temperature to 400 °F.

Cut the zucchini and eggplant into 1/2-inch-thick slices lengthwise.

On a sizable baking pan, spread the zucchini and eggplant. Drizzle with 4 tablespoons of olive oil (eggplants love to soak up the oil!). Add pepper to it.
microwave it for almost a few minutes with the eggplant and zucchini.

As the  veggies are cooking, get your filling ready.

Filling:

Add olive oil in a large pan and heat it overheat.

When the onion is transparent, add it to the pan and cook it perfectly.

Cook the minced garlic for one minute, or until it becomes aromatic.

Add the  tomato paste, clove, oregano, and cinnamon to the pan.

Stir in a tiny quantity of the  béchamel sauce to the filling just before assembling the moussaka.

It will remain together thanks to this. It’s about three to five tablespoons, but I don’t usually measure this.

Grease the baking dish very lightly. A tiny bit of filling should be added to the pan’s bottom with a slotted spoon to flavor our  veggies.

Arrange the eggplants in the baking dish in the first layout.

For filling and assembling the musk:

Sprinkle the eggplant with half of the remaining filling.

Arrange the zucchini and any leftover eggplant in it.

Arrange the leftover filling over the  vegetables.

Cover the mixture with the keto  béchamel sauce.

The keto moussaka needs 45 minutes to bake. When fifteen minutes have passed,

Enjoy it and serve it.