Directions
For the Eggplant --Preheat the oven at 350 F or 180 C
Lay eggplant on a sheet tray, drizzle with olive oil and season with s & p
Roast until golden brown, repeat the process. Reserve for assembly
For the ground beef stew, sauté in a rondo the onions in olive oil
Shock with the water, and allow to evaporate
Add the ground beef and work out any lumps
Add the tomato paste and work until thoroughly combined
Add wine and deglaze, reduce by half
Add the tomato puree and then a bayleaf, a cinnamon stick, nutmeg, s&p
Cook for 20 min until the ground beef is soft and the tomato sauce sweet. TASTE season if necessary, reserve for assembly
For the fried potatoes, heat the oil in frying pan.
In the meantime rinse already cut potatoes well and then pat them dry to remove excess water
Fry until golden brown or done when poked with a knife
Place on paper towel and season with salt and pepper. Reserve for assembly
For the béchamel in one pot warm the milk
In another pot add the oil, when hot add the flour by whisking together until a pale blond color, and toasty scent perfumes
Add to the milk the Roux slowly
Let it come to a boil and let it simmer until flour taste is not apparent and consistency is slightly thick.
Take off the fire and add the eggs, the cheese & season. Reserve for assembly
Assemble all the prepared ingredients as on video and bake at 350 F or 180 C for 40-50 min or until golden brown. Let it cool thoroughly and portion (2x5).
Bobby Flay Version ---Read more at: http://www.foodnetwork.com/recipes/bobby-flay/moussaka-recipe.html#communityReviews?oc=linkback
see also ----http://www.mygreekdish.com/recipe/mousakas/
