Moussaka

Time : 45 minutes

For the bechamel sauce :

¼ cup of butter ( or 4 tbls )
¼ cup of flour
½ cup of milk

3 eggplants
½ big onion
2 cloves of garlic
About 1 pound of fresh ground beef
Parmesan cheese, to sprinkle on top


















1) Slice your eggplant into thin slices.


















2) Pan each side with a tsp of olive oil every 2 rounds.


















3) In a frying pan, cook your onions for about 5 minutes, they should have a light golden brown colour, then add your beef and your chopped garlic.

4) Cook until the meat is cooked just enought. It will cook more in the oven so take it easy, dont burn it! When it’s done, leave on the side.


















5) Once you’re done with your egplants, and your meat is waiting for you on the side, and you have successfully made your Bechamel,you can begin layering your ingredients.
Here a link to the Chef Keith Snow, and he's american :

http://www.youtube.com/watch?v=wfTR7juCgUg&feature=player_embedded

Like below, in the pictures , position the eggplants in a layer on the bottom of the pan, cover with a layer of meat, add a bit of bechamel . This is a similar process to lasagna, the only difference is that your pasta are eggplants. Check your amount of bechamel, you need a little bit with each layer, so go easy with it. Finish with a layer of eggplants.


















6) Once you’ve finished layering , sprinkle your dish with parmesan cheese and cook for 45 minutes.