Our first night's offering was supplied by Billie Hinton, who picked it up at Angelina's Kitchen in Pittsboro, NC. Billie brought a beautiful moussaka and a greek salad with traditional dressing. It had been so long since I'd had moussaka, my mouth watered while I sipped my wine in wait. Angelina's moussaka was everything I'd remembered. Like many of the delicious meals I find while traveling, I made mental notes on the taste, texture and resolved to replicate it when I got home.
I scoured the internet for recipes that would combine the taste memory with ease of preparation. I discovered there just isn't a shortcut method to moussaka. With my three eggplants, my ground beef and red potatoes as essentials, I picked and chose from recipes until I came up with this. While I enjoyed the whole combination, from breadcrumb base to bechamel sauce topping, my husband preferred the meat and potatoes sans bechamel.
Here's the recipe. If you try it, please post a comment to tell me how you liked it.
Prepare the béchamel sauce: