Step 1

Cut the eggplant into slices, salt and leave for 10 minutes. Rinse in cold water, dry and fry in vegetable oil until golden. Transfer to a paper towel to absorb excess oil.

Step 2

Prepare the béchamel sauce: fry the flour in the butter until golden and, stirring constantly, pour in the milk in small portions. Season with salt, pepper and nutmeg. Mix thoroughly so that there are no lumps.

Step 3

In a multicooker bowl, layer the eggplant, turkey stuffing, peeled and sliced potatoes. Cut the tomato and onion into circles and layer them as well. Add the cottage cheese and repeat the layers again.

Step 4

Fill the moussaka with the prepared béchamel sauce.

Step 5

Set the program "Bake" and cook for 1.5-2 hours.

Step 6

In the same way, moussaka can be prepared in a regular baking dish by laying all the ingredients in layers, pouring the sauce over it and putting it in the oven for 40-50 minutes at 180°C.