Moussaka

1 . Stage

For the vegetables: Season eggplants and zucchini and fry in olive oil until brown on both sides. Reserve on paper towel to blot oil. Reserve the grated cheese for assembly.

2 . Stage

For the sauce: In a warm sauté pan, brown meat and remove. Add olive oil, onions, garlic, and spices to same pan and sweat 6 minutes. Add tomato paste and meat. Add just enough water to prevent from sticking and cook until all water is evaporated. Reserve and allow to fully cool.

3 . Stage

For the béchamel: In a saucepot, melt butter. Add flour and cook while whisking over medium heat until blond color is achieved. Add milk while whisking and simmer 45 minutes, making sure to continuously stir sides so as not to burn. Season well with spices, salt, and pepper. When a thick consistency is reached (coats the back of a spoon), remove from heat and whisk in eggs rapidly. Cool béchamel and reserve.

4 . Stage

To assemble: In a 10" x 12" oven-proof casserole rubbed with olive oil, layer in zucchini and eggplant to about 1/3 up the casserole dish. Add the fully cooled meat mixture as second layer and press down to evenly obtain 2 distinct layers. Add cooled béchamel all the way to the top of casserole and top with generous amount of grated cheese. Refrigerate for 15 minutes to set. Cover with aluminum foil and bake at 375 degrees F for 15 minutes. Remove foil and increase temperature of oven to 450 degrees F (or broil). Brown top of moussaka and let cool 10 minutes before serving.