An "Italian" Moussaka Without a Lot of Details

I spent a good number of hours in the kitchen today (but that is my normal, not an exception) making my own "Italian" version of moussaka. It took a lot longer than anticipated.

Made some breaded eggplant but was low on breadcrumbs so after dipping the slices in egg and flour I covered the tops only with breadcrumbs flavored with oregano, black pepper, garlic powder and parmigiano. Baked them on a cookie sheet rather than fried.

The ground beef and tomato sauce (finely chopped onion, celery and carrots, garlic, diced garden tomatoes and canned tomatoes, basil and parsley) simmered for more than an hour.

Put some sauce, then a layer of eggplant, then most of the sauce, than a light layer of mozzarella, then another layer of eggplant and the remaining tomato sauce.

Topped the casserole with parmegiano-bechamel sauce and bread crumbs. 

Baked it at 350 for about 45 minutes. Served with a hot Italian sausage and a loaf of homemade bread.

Leon and I ate half the casserole...had to stop, but could have eaten more.

The photos don't do it justice.