Moussaka (Greek)

Try this with a Greek Salad.

Ingredients

Ingredient	Standard	Standard Unit	Weight 1	Unit 1	Weight 2	Unit 2
Potatoes (russet)	0.38	potatoes
Oil (olive)	1	tbsp.
Onion	0.25	onion
Zucchinis (medium)	0.25	zucc.
Eggplants	0.25	eggpl.
Garlic	0.13	cloves
Sugar (granulated)	0.25	tspn.
Nutmeg	0.13	tspn.
Cinnamon	0.13	tspn.
Tomato Paste	0.13	tbsp.
Beef (ground)	0.134	lb	63	g	2.22	oz
Tomatoes (canned, chopped, 14.5 oz)	0.12	can	50	g	1.76	oz
Butter (salted)	0.11	stick	13	g	0.45	oz
Flour (all-purpose)	0.1	cup	13	g	0.45	oz
Milk	94	ml	96	g	3.4	oz
Cheese (parmesan)	0.1	cup	13	g	0.45	oz
Egg	0.38	eggs
Thyme	0.13	tspn.
Salt (optional) Pepper (optional) Parsley (optional) Basil (optional)

Object	(Optional)
Oven	No
Deep skillet	No
Sauce pan	No
Baking pan (25x32 cm, 10x12.5 in, for 8x serving)	No

Vegetables
1. Heat skillet with oil (0.75 tbsp, high).
2. Peel Potatoes. Slice Potatoes, Eggplant, Zucchini into thin rounds.
3. Fry in oil (10 min). Move to pan lined with paper towels, drain excess oil.
Meat
1. Heat skillet with oil (0.25 tbsp, high).
2. Chop Onion (coarse), garlic (fine). Add to pan with thyme and sugar. Sauté (3 min).
3. Add Beef. Add Tomato Paste. Sauté (2 min).
4. Add Chopped Tomatoes. Lower heat, simmer (10 min).
5. Remove from heat. Add Parsley, Basil, Salt, Pepper.
Sauce
1. Heat sauce pan (medium). Melt butter.
2. Add flour, whisk. Add milk slowly, whisk continuously.
3. Heat until bubbles form and mixture thickens.
4. Separate Egg Yolks from Eggs.
5. Remove from heat. Add Nutmeg, Salt, Parmesan, egg yolks. Whisk.
Assemble
1. Preheat oven (180°C, 350°F)
2. In baking pan layer potatoes, season, eggplant, season, zucchini. Seasonings are optional ingredients.
3. Add .375 tbsp. Sauce to Meat mixture. Mix. Add evenly to pan.
4. Add sauce evenly to pan.
5. Bake (40 min). Remove. Cool.