How to Make Vegetarian or Meat Moussaka With Bechamel Topping

Every country has it's soul food. That special dish that brings you back to Mama's cooking or even the cooking of your Grandmothers. One of those foods in Greece is Vegetarian or Meat Moussaka. If you are a fan of Lasagna, or Eggplant Parmesan you will not even miss the noodles in this dish! With the fluffy cream topping, and layers of savory potato and vegetables with a fresh tomato sauce, you will not be disappointed. This recipe is developed by World Cuisine Today www.worldcuisinetoday.com and inspired by the Vegetarian or Meat Moussaka at Papaspiros Restaurant 728 Lake Street Oak Park Illinois www.papaspiroslive.com.
Recipe For Vegetarian or Meat Moussaka with Bechamel Sauce
Ingredients
One pound ground lean beef, turkey, pork or lamb (traditionally lamb)
(If vegetarian three cups cooked brown lentils drained and rinsed)
2 cups extra virgin olive oil
One and a half cups whole milk
One cup cream
Three egg yolks
6 tablespoons of unsalted butter
1/2 cup all purpose flour
One cup grated Romano or Pamesan
1/2 cup shredded Swiss or Kefalograviera Greek cheese
Two large or three medium eggplants
One green or yellow zucchini (optional)
Two Russet or Four Yukon gold potatoes
Four cups chopped fresh plum tomatoes and their juices
Two tablespoons tomato paste