Mousaka!

1. Rinse the eggplant, remove stem and cut into thin slices.
2. Rinse the zucchini remove stem and cut into thin slices.
3. Spread out on baking sheets, drizzle with olive oil.
4. Slice the pilled potatoes into thin slices. Boil them for 20 minutes till they become soft. Let them cool down and slice them as the eggplant & zucchini.
   
5. Bake in a preheated oven at 180° Celsius for 10 minutes until half-cooked.

GROUND BEEF

1. Heat the olive oil in a wide pot and sauté the ground beef without stirring all the time. Brown on all sides.
2. After 7-8 minutes add the chopped onion and whole garlic and sauté for a further 5-6 minutes.
3. Pour the rest of the ingredients: cinnamon, parsley, tomatoes, cloves, carrot, salt, and pepper. Add 1 glass of warm water.
4. Simmer for about 25-30 minutes, until the sauce has absorbed its juices. Remove the cinnamon stick after 5 minutes.

CREAM

1. Heat the milk in a small pot. Do not boil.
2. Melt the butter in a cooking pot and whisk in the flour – stir for about 2 minutes.
3. Pour the milk little by little into the butter and flour mixture, constantly stirring with a whisk.
4. Add the rest of the ingredients: ground nutmeg, salt, and pepper.
5. Keep stirring over a medium heat for about 7-8 minutes, until the cream thickens.
6. Remove from heat.
   

PUTTING IT TOGETHER...

1. Grease a baking dish or tray and sprinkle with toasted breadcrumbs.
2. Put half of the eggplant, zucchini and potatoes in one layer and sprinkle with half the cheese.
3. Spread half the ground beef.
4. Repeat step 2.
5.  Spread the remaining ground beef.
6. Finish with the cream. Sprinkle on top the remaining cheese.
7. Preheat the oven to 180° Celsius and cook on the lower rack for about 50 minutes, until golden brown.
8. Let it cool (to cut into pieces) and serve.