Moussaka

1 Eggplant
2-3 Yukon Gold Potatoes
1 Cup Sour Cream
1/4 Cup Feta Cheese
1 Teaspoon Pesto (basil, parmesan, olive oil, garlic, and salt crushed and mixed all together)--can be bought in a jar
Olive Oil
Salt

For the meat sauce:
1/2 lb. - 1 lb. Ground beef (depending on how meaty you want it)
1 Onion
2-3 Garlic Cloves
1 Carrot
1 Can diced tomatoes (not seasoned)
3 Tablespoons tomato paste
3 Teaspoons pesto
Oregano
1-2 Bay leaves
Salt
Pepper
3 Tablespoons Olive Oil

For the Bechamel Sauce:
3 tbps flour
2 tbps butter
2 cups milk
salt + pepper
1/4 cup of grated swiss cheese
1 tsp nutmeg

I would begin by making the meat sauce (can be prepared in advance)

- Dice the onion, garlic, and carrot.
- Heat the olive oil in a big pot and saute the ground beef, adding it slowly and making sure to break it up with a saptula (otherwise you will end up with a hamburger). Once the ground beef looks cooked, add the onion. When the onion becomes a little soft, add the carrot.
- When the vegetables are a little soft, add the can of diced tomatoes (can also used freshly diced tomatoes instead).
- Mix well and add approximately 1 cup of water (check consistency so that it is not too thick or too watery).
- Add the garlic, tomato paste, pesto, salt, pepper, oregano, and bay leaves.
- Cover, lower heat, and let simmer for 20-30 minutes, stirring occasionally.

Meanwhile:

- Cut the eggplant into round slices 1/4 - 1/2 an inch thick.
- Lay them out on a baking dish or a piece of foil
- Rub them with olive oil and sprinkle them with salt
- Peel and slice the potatoes and do the same as above (olive oil and salt)
- Bake the eggplant and potato slices at 425F (fairly high heat) until they soften (approx. 20 min.)

- Prepare the bechamel sauce (see Kevin's recipe for cheese and nutmeg bechamel sauce)

- Mix the sour cream, feta cheese, and 1 teaspoon pesto in a bowl

Once the meat and bechamel sauces are ready and the eggplant and potato slices are soft:
- Butter and flour a baking dish
- Add one layer of potato slices followed by one layer of the eggplant slices (the potatoes are used for the bottom layer, so you can use all of your potatoes at this point)
- Add one layer of the meat sauce followed by one layer of the sour cream and feta mix
- Add another layer of eggplant slices and repeat
- Once the last layer of eggplant has been prepared, cover everything with the bechamel sauce
- Bake at 375F (medium-high heat) for 45 min.