|Ground beef||500 Gram, minced|
|Chopped tomatoes||8 Ounce (A Tin)|
|Egg plant||1 (Aubergine)|
|Ground cinnamon||1 Teaspoon|
|Onion||1 Large, diced|
|Red wine||60 Milliliter (A Quarter Glass)|
|Kefalotyri/Parmesan / cheddar cheese||3 Tablespoon, grated (For Final Topping)|
|Breadcrumbs||2 Tablespoon (For Topping And Base)|
|For bechamel sauce|
|Kefalotyri/Parmesan / cheddar||18 Gram, grated|
Melt butter in a pan and remove from heat, gradually adding the flour and stirring until you obtain a very thick consistency.
Return pan to the heat and gradually add all the milk stirring vigorously until all lumps have dissolved.
Add the cheese and the egg yolks and simmer gently on a low heat for up to 10 minutes, stirring occasionally, until sauce has thickened.
Once this sauce has thickened, it will be the final topping on the Moussaka.
Fresh Breadcrumbs (optional):
Use ready made breadcrumbs or you can easily make your own breadcrumbs using fresh bread.
Simply dry out two slices of white bread in the oven for 15 minutes at 100 c (212 F).
Break into small pieces and blend down to breadcrumbs.
If you do not own a blender, place pieces of broken bread in a kitchen bag and bash with a rolling pin.