First we need to cut the eggplant slices at least 1 cm ( circles can), sprinkle with salt and leave for at least 30 minutes. Meanwhile, cut the potatoes in circles, too thin.

Cut the zucchini into circles or as I have.

Fry potatoes on each side until soft (generally about 3 minutes). Spread on a napkin to remove excess oil. This is the first layer of our food.

Then fry the zucchini on each side. Spread on a napkin to remove excess oil. Now fry the eggplant. They absorb a lot of oil, so I have them before frying each side of the oiled brush and almost fried on a dry pan, they are well roasted and not burnt.

Make the stuffing. I got the lamb, as expected. To start, finely cut onion, garlic, 2 tomatoes. In a frying pan for 3-4 minutes and fry the onion, until transparent (no need to fry), add the garlic and fry for another minute, then the beef and, stirring constantly, make our ground beef combined with onions, turned into a homogeneous mass and is well fried on all sides. When the stuffing to let the juice, simmer for another minute and add a tablespoon of tomato paste and tomatoes. All mix, salt, pepper to taste (I have a hot red pepper added) and after 2 minutes add the wine. Simmer to evaporate the wine and when almost gone, add the breadcrumbs (I have dried bread, which I turned a blender into crumbs), that they have absorbed the remaining liquid. Ready. Now, if you want to send in a blender and turned into paste, but I like it as is.

Prepare the Bechamel sauce. In a small saucepan, heat butter and put flour, stir until the mixture thickens. Begin to slowly add warm milk. Added 30 grams and is well-mixed, so it all soaked into the flour mixture, then back, and so 5-6 times, until all of the milk. Try whisk to stir the sauce so as not to leave lumps. Cook on low heat for about 4 minutes until thick, salt, pepper and leave on plate to cool.

Collect moussaka. Grease the form of oil, lightly (I have olive). Put the potatoes overlapping each other and pressed by hand; do not forget each layer sprinkle with salt.

The next layer is eggplant. Also salt lightly, pressed the hands. This is done in order moussaka in baking, it is not settled. Sprinkle a little cheese on top.

Next a layer of zucchini (salted, pressed hands), and the top part of the stuffing. Then again, eggplant (salted, lightly sprinkled with cheese), zucchini (salted, pressed, good hands) and the second part of the stuffing.

The last layer is the tomatoes. I needed 1 large tomato and a little more, you may take two. Cut into thin circles and spread on the meat.

Our sauce by this time cooled down and has thickened. I should add in the eggs (it was easier to mix the egg into the sauce, break them into a bowl and add gradually to the sauce, each time involving a well). Ready. Pour moussaka and spread with spatula so the sauce covered the entire dish completely. Sprinkle top of cheese and in a preheated 200 degree oven for 40 minutes.

Get ready moussaka and give it 20 minutes to rest.

Now you can cut it into pieces and serve. Here is a breakdown!