Greek corfiot moussaka

Have you tasted this delicious greek dish?

It contains all the benefits of mediterranean diet and a wonderful taste

Ingredients.

4 eggplants.
4 potatoes peeled.
500gr beef ground.
2 large onions.
2 cloves garlic
1/2 cup red wine..
1/4 cup fresh parsley,chopped.
2 tablespoons tomato paste.
1 cup crushed tomatoes.
 1 teaspoon sugar..
Pepper freshly ground and salt.
2 cups breadcrumbs.
1 cup kefalotyri grated.

For the bechamel sause.

1 cup butter.
1 cup flour.
4 cups warmed milk.
3 eggs lightly beaten.
Ground nutmeg a pinch.

Directions

1.Slice eggplants into 1/2 inch slices,salt them and place them in colander in the sink for 20 minutes.Boil the potaoes whole until they are just done and slice them in 1/4 inch slices.Preheat the oven to 200C.Lightly grease a big flat plate and add breadcrumbs on it.Rince the eggplants, dry them and fry in hot olive oil from both sides until colored.
2.In a large saute pan, brown the ground beef.Add onion and saute for 5 minutes.Add garlic and cook for 2 minutes.Add wine and allow it to simmer.Add parsley,tomatoe paste,crushed tomatoes and sugar.Allow the sause to simmer uncovered for 15minutes so the excess liquid can evaporate.Season with salt and pepper
3.Make the bechamel.Melt butter over low heat.Using a whisk,add flour whisking continuously.
Simmer over low heat until it thickens a bit but does not boil.Remove from heat and stir in the beaten eggs and a pinch of nutmeg.Return to heat and stir until sause thickens.
4.Place the potatoes in the flat pan.Top with a layer of eggplant slices.Add meat sause and sprinkle with 1/4 of the grated chesse.Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese,Top with another layer of eggplant slices and sprinkle once again 1/4 of the drated cheese.Pour the bechamel sause over the eggplants smoth on top with a spatoula and spinkle with remaing grated cheese.Bake in a 180-200C ovenfor 40-45 minutes or until bechamel sause gets a nice golden brown color.Allow to cool for 10-20 minutes before slicing and serving.